Luke Mangan’s caramelised pineapple with brown sugar chilli glaze

With a sticky brown sugar and chilli glaze, this caramelised pineapple packs a sweet and spicy kick. Sprinkle it with coconut for a tropical finish.

4

5m

Note: + cooling time

20m

Ingredients

  • 80g unsalted butter
  • 1/3 cup (75g) brown sugar
  • 1/2 cup (125ml) orange juice
  • 1/4 tsp chilli powder
  • 1/4 tsp salt
  • Pinch of ground black pepper
  • Pinch of ground cloves
  • 2 tbs lime juice
  • 1 ripe pineapple, peeled
  • Toasted coconut flakes, to serve
  • Vanilla ice cream, to serve

Method

STEP 1

Melt the butter in a small saucepan over medium heat. Add the sugar and cook, stirring, for 2-3 mins or until the sugar dissolves. Carefully stir in the orange juice. Add the chilli powder, salt, pepper and cloves. Stir to combine. Increase heat to medium-high and bring to a simmer. Simmer for 4-5 mins or until the glaze thickens slightly. Remove from heat. Stir in the lime juice. Set aside to cool slightly.

STEP 2

Use a large sharp knife to cut the pineapple lengthways into 8 wedges and remove the core. Insert a soaked bamboo skewer into each wedge. Place the pineapple on a baking tray. Pour over two-thirds of the glaze and turn to coat.

STEP 3

Heat a barbecue grill or chargrill on medium. Cook the pineapple on the grill, brushing occasionally with some of the remaining glaze, for 3-5 mins each side or until golden.

STEP 4

Arrange the pineapple on a serving platter. Drizzle with the remaining glaze and sprinkle with the coconut. Serve immediately with ice cream.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.