Grilled pineapple with rum-spiked lime syrup recipe
In search of a new BBQ dessert idea? This grilled pineapple is spiked with a zesty rum and lime syrup – totally tropical!
See method- Serves 4
- 10 mins to prepare and 10 mins to cook
- 227 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 80g caster sugar
- 2 ½ limes, all zested, 2 juiced
- 1 tbsp spiced rum
- 1 medium pineapple, peeled and cored
- 2 tbsp soft light brown sugar
- 100g vanilla ice cream, to serve
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 960kJ 227.0kcal
- Fat
- 3g
- Saturates
- 2g
- Salt
- 0.0g
- Sugars
- 46g
of the Reference intake
Carbohydrate 47.0gProtein 1.4gFibre 1.7g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Put the caster sugar, lime juice and ¾ of the zest in a pan with 80ml water. Simmer for 5-7 mins, occasionally swirling the pan but not stirring, until reduced by half with a syrupy consistency. Stir in the rum and set aside to cool.
- Cut the pineapple into 4 by cutting down around the core. Slice each piece into long, 2.5cm-wide wedges and pat dry with kitchen paper.
- Put the brown sugar on a plate and lightly dip both sides of the pineapple wedges into it.
- Heat a griddle pan over a high heat until smoking hot, then griddle the pineapple for 1-2 mins each side until lightly caramelised and char lines form. Alternatively, grill on the dying embers of a barbecue for the same amount of time. Don’t leave them on the heat too long as the sugar will burn quickly.
- Divide the pineapple between 4 plates and drizzle a little syrup over each. Top with a scoop of ice cream and the remaining lime zest to serve.
- Tip: Use a dairy-free ice cream to make this vegan.
- See more Summer desserts
