Grilled Pineapple with Rum, Orange and Chilli Syrup
Photography by Josh Griggs.
The natural sweetness of pineapple is a perfect match with this rum-based chilli syrup infused with fresh mint. Lovely served with ice cream or sorbet.
Serves: 6-8
INGREDIENTS
1 ripe pineapple
caster sugar, for dipping
Syrup
50 grams caster sugar
50ml rum
zest and juice 1 orange
1 small red chilli, seeded and finely chopped
1 tablespoon ripped fresh mint
METHOD
Syrup: Put the sugar, rum, orange zest and juice, and the chilli in a small saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for 5 minutes until reduced and syrupy. Cool for 5 minutes, then add the mint and set aside.
Peel the pineapple and cut in half lengthways, then cut into long wedges.
Put the sugar for dipping in a shallow dish.
Dip each side of the pineapple in the caster sugar and cook on a hot preheated barbecue or grill pan until lightly caramelised on all sides. You will need to wipe any burnt sugar off the grill, if cooking in batches.
Thread each piece onto a long skewer. Place fruit end down in individual jars and pour over the syrup.
Related Content
latest issue:
Issue #99
Liven up your kitchen with fresh recipes for spring - beginning with a selection of feel-good recipes that will please more than just your tastebuds. We turn to the experts on gut health to serve up a menu that’s almost scientifically proven to be delicious! Next, we turn to Spain for a taste of the Mediterranean - think paella, prawns and plenty more. Want to keep things simple? Check out our outrageously good toasties and take your sandwich making skills to the next level or continue your Odyssey through the Mediterranean with a stop in Italy for a gorgeous round-up of pizzas and risottos. In a dish first, we have the ultimate ‘Dinner for Six’ that will impress your guests with an easy but elegant menu. And we have all your bases covered in our latest Food Fast section with our simple, quick meals for any night of the week!