Grilled Pineapple with Rum & Coconut Caramel
Pineapple, coconut and rum are perfect summer flavours so are combined here in our perfect summer dessert! Grilling the pineapple enhances the flavour, bringing out extra sweetness. We cook the pineapple in rounds for ease of grilling and remove the fibrous centre later.
Ingredients
1 ripe pineapple
50g dark brown sugar
50g butter
1 pinch flaked sea salt
100ml golden rum
1½ tbsp desiccated coconut
Small handful of mint leaves
1 tsp chilli or red pepper flakes
Method
1. Remove the outer skin from the pineapple and slice into 2–3cm rounds. Pour 50ml of the rum over the pineapple, massage it in and leave to marinate for at least 10 minutes.
2. In a pan over direct heat, melt the butter, add the sugar and stir until melted.
3. Add 50ml rum and whisk while simmering until it reaches a pourable consistency, stir in the salt and half of the coconut.
4. Grill the pineapple until charred and fork tender. Cut the slices in half and remove the centre.
5. Lay the pineapple on a serving plate, pour over the sauce and sprinkle with some chopped mint, chilli or red pepper flakes (depending on the desired heat level) and remaining coconut.
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Method
1. Remove the outer skin from the pineapple and slice into 2–3cm rounds. Pour 50ml of the rum over the pineapple, massage it in and leave to marinate for at least 10 minutes.
2. In a pan over direct heat, melt the butter, add the sugar and stir until melted.
3. Add 50ml rum and whisk while simmering until it reaches a pourable consistency, stir in the salt and half of the coconut.
4. Grill the pineapple until charred and fork tender. Cut the slices in half and remove the centre.
5. Lay the pineapple on a serving plate, pour over the sauce and sprinkle with some chopped mint, chilli or red pepper flakes (depending on the desired heat level) and remaining coconut.
