Wow your guests with this sensational caramelised pineapple. Coated in a brown sugar chilli glaze, you’ll get hints of sweet and spice all at once. The best part is, it's ready in just 25 mins!
Serves44
Cook time20 mins20 minutes
Prep time5 mins5 minutes, + cooling time
+ cooling time
Ingredients
80g unsalted butter
⅓ cup (75g) brown sugar
½ cup (125ml) orange juice
¼ tsp chilli powder
¼ 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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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
