Sticky chilli pineapple with piña colada ice cream recipe
Transport your guests to the tropics with this refreshing dessert: sweet pineapple, charred on a griddle pan and drizzled with a gorgeously sticky rum and chilli syrup – topped with a dollop of homemade piña colada ice cream that melts into the fruit, it's the dreamiest of summer desserts.
See method- Serves 6
- 20 mins to prepare and 10 mins to cook, plus freezing
- 263 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 3 tbsp golden caster sugar
- 3 tbsp light rum
- 1 small red chilli, seeded and finely diced
- small handful mint leaves, shredded
- 1 lime, zested and juiced
For the ice cream
- 1 extra large pineapple, cored and sliced
- 500ml tub coconut ice cream, softened
- 4 tbsp light rum
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Shop ingredientsEach serving contains
- Energy
- 1100kJ 263.0kcal
- Fat
- 8g
- Saturates
- 7g
- Salt
- 0.1g
- Sugars
- 39g
of the Reference intake
Carbohydrate 38.7gProtein 2.7gFibre 1.2g
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Method
- To make the ice cream, put 200g pineapple in a blender and whizz to a purée. Cover and chill the remaining pineapple slices, until ready to cook later.
- Whip the coconut ice cream and rum in a large bowl, then fold through the pineapple purée. Spoon into a freezer-safe container; cover and freeze for at least 4 hrs.
- Remove the pineapple slices from the fridge and sprinkle with 1 tbsp sugar. Set aside.
- Put the remaining sugar in a pan with the rum. Heat gently until the sugar has dissolved, then add the chilli. Leave to bubble for 2-3 mins, until sticky and syrupy. Stir through the mint, lime zest and juice.
- Heat a griddle pan until smoking. Grill the pineapple slices for 1-2 mins each side, until lightly charred. Transfer to a bowl and pour over the syrup. Leave to macerate for 5 mins. Serve the pineapple with a scoop of ice cream and a drizzle of syrup.
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