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.
- Serves4
- Cook time20 minutes
- Prep time5 minutes, + cooling time
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
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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.
Nutrition Information
Per Serve
Energy: 908kJ/217 Cals (10%)
Protein: 6g (12%)
Fat: 7g (10%)
Sat fat: 2g (8%)
Carb: 32g (10%)
Sugar: 30g (33%)
Fibre: 3g (10%)
Sodium: 270mg (14%)
Luke Mangan’s caramelised pineapple with brown sugar chilli glaze
- Serves4
- Cook time20 minutes
- Prep time5 minutes, + cooling time
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
Description
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.
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.