The plumpy pair – Two things you wouldn’t normally put on a BBQ

Summer’s here! I am checking in full of smiles from the South of France with a surprising goodie today. Celebrating the good weather and warm vibes, I turned my attention to something we all love to do… Gathering around the fire!

I have yet to travel to a place where I am not met with genuine excitement when it comes to grilling together. It seems there is something tribal and true about executing a meal outdoors. Yet, a veggie BBQ can be somewhat predictable.

Who doesn’t love a beautifully charred paprika, aubergine or courgette? Still, there is an end to the enthusiasm after popping these on the barbie countless amount of times. Instead of turning to meat, we gave ourselves permission to try something new and exotic… The plumpy pair! When in BBQ doubt turn to fennel and pineapple. The plumpy pair will enrich a veggie BBQ in a heartbeat.

5 minutes
preparation time
10 minutes
cooking time
4 plates
filled with yummy food


For the grilled fennel:

  • 1 fennel, sliced lengthwise,  2-3 cm thick
  • 2 tablespoons of olive oil
  • Pepper and salt to taste

For the grilled pineapple:

  • 1 fresh pineapple, sliced crosswise, 2-3 cm thick
  • ¼ teaspoon of Cayenne pepper (optional)
  • 1 tablespoon of honey or maple syrup (the riper the pineapple the lesser)
  • 2 tablespoons of olive oil
  • Pinch of salt


  1. Fire it up! Heat up the BBQ.
  2. Prepare the fennel: cut lengthwise, brush with olive oil and season with salt and pepper. Simple as that!
  3. Rock the pineapple: remove the skin and cut crosswise into 2-3 cm thick slices. Whisk together the honey/ maple syrup, olive oil and salt and cayenne in a small bowl. Toss the pineapple rings into marinade covering all sides evenly.
  4. Place the fennel slices and pineapple rings on the BBQ and grill on both sides for 4-5 minutes. Ensure a beautiful char!

Enjoy! ❤