Roast whole pineapple with black pepper & rum

Roast whole pineapple with black pepper & rum

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(4 ratings)

Prep: 20 mins Cook: 30 mins


Serves 5 - 6

Roasting a pineapple whole gives you the best of both worlds – the outside is hot and sticky, but the middle is juicy and sweet, making the perfect summer treat

Nutrition and extra info

  • Gluten-free

Nutrition: per serving (5)

  • kcal340
  • fat20g
  • saturates15g
  • carbs34g
  • sugars34g
  • fibre4g
  • protein2g
  • salt0.2g


  • 100g light muscovado sugar
  • 1 tsp chilli flakes, plus extra to serve
  • 1 pineapple, peeled, top leaves left on



    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 50g butter, cut into small pieces



    Butter is a dairy product made from separating whole milk or cream into fat and…

For the rum cream

  • 160g can coconut cream
  • 2 tbsp white rum


  1. Heat oven to 180C/160C fan/gas 4. Mix the sugar, chilli and 1 tsp cracked pepper in a large roasting tin. Roll the pineapple in the sugar, leave it laying in the excess and dot the top with the pieces of butter. Don’t worry if they fall into the tin – they will all be used when basting.

  2. Roast the pineapple for 30 mins, basting every 10 mins with the buttery juices, until sticky and golden. Remove the dish from the oven and leave to cool slightly.

  3. While the pineapple is cooling, make the rum cream by whipping the coconut cream to soft peaks, then fold in the rum. Just before serving, baste the pineapple again, then bring to the table whole in the roasting tin, sprinkled with some extra chilli flakes. Carve into wedges or slices, and serve with any extra sauce from the tin and a large dollop of the cream.

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Comments, questions and tips

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17th Nov, 2018
I made this for dessert at a barbecue and it was very well received. I did peel and slice pineapple so it all got all the flavours. The coconut cream did not whip at all so served in a jug for pouring over. Making it again tonight with a different brand of coconut cream to see if any better.
2nd Jul, 2018
The pineapple was delicious, however, I would slice before roasting next time so that the flavour is all the way through the pineapple rather than just the outside and would also remove the core as I found it too tough. I could not get the coconut cream to whip up either so it was a runny cream rather than thick as in the recipe. I would make again though. Chilli flakes did make it rather spicy so don’t add more on serving!
skerries's picture
8th Jun, 2018
Absolutely delish and so easy Everyone asks for the recipe A big hit
20th Jul, 2017
I made this for a leaving party at the school I've been working at. I was down for providing puddings - the weather was hot, so this seemed ideal - along with a pavlova topped with raspberries and strawberries. Well,people enjoyed the pavlova, but the roast pineapple was star of the show! Loads of people asked for the recipe. I served it with Cornish ice cream instead of the rum cream - I meant to splash a little rum into the sauce after cooking, but I forgot to take the rum! Next time, I'll try that, but it really didn't matter.
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