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.
Note: + cooling time
- 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
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.
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.
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.
Arrange the pineapple on a serving platter. Drizzle with the remaining glaze and sprinkle with the coconut. Serve immediately with ice cream.