Roast whole pineapple with black pepper & rum

Roast whole pineapple with black pepper & rum

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 20 mins Cook: 30 mins

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

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

    Pineapple

    pine-ap-pel

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

  • 50g butter, cut into small pieces
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

For the rum cream

  • 160g can coconut cream
  • 2 tbsp white rum

Method

  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
jeni
20th Jul, 2017
5.05
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.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.