Preparation

Light the charcoal and Binchotan and make sure the Shichirin is well hot. Fully open the sliders of the Shichirin.

Cut the pineapple in half lengthwise and hollow out both halves. You can use the hollowed-out pineapple as a plate for your salad. 

Add the coconut shreds to the fire sieve and roast for about 5 minutes. The shreds are good when they are slightly discoloured. 

Next, slice the nectarines into 4 pieces, you can remove the skin if you prefer. 

Thread the nectarines and pineapple onto the skewers and season with the dessert spices. Place the yakitori bars on the shichirin. Place the pineapple and peach skewers on the yakitori bars. Grill for about 3-5 minutes until the fruits start to caramelise. Remove the skewers from the grill and let the fruit cool slightly.

Meanwhile, slice the strawberries and put them in a bowl, then add the pineapple and nectarine as well. Mix it all together with the juice of the lime.

Serve the salad in the hollowed-out pineapple and finish with the coconut shreds.