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A serving of rum-glazed grilled pineapple with lime crème fraîche

Rum-glazed grilled pineapple with lime crème fraîche

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4-6

Light up the barbecue and put our rum-glazed grilled pineapple on the menu. Served with a lime crème fraîche, it's a grown-up dessert that's sure to impress

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal252
fat14g
saturates9g
carbs21g
sugars18g
fibre2g
protein1g
salt0.03g
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Ingredients

  • 100ml dark rum
  • 2 tbsp light brown soft sugar
  • ¼ tsp ground nutmeg
  • ¼ tsp ground allspice
  • ¼ tsp ground cinnamon
  • 200ml crème fraîche
  • 2 limes, zested and juiced
  • 1 pineapple, peeled and cut into 8 wedges
  • ½ scotch bonnet chilli, deseeded and finely chopped (optional)

Method

  • STEP 1

    Heat the rum in a small pan over a low heat with 50ml water and stir in the sugar until it dissolves. Turn the heat up to medium and bring to the boil. Boil for 2-3 mins until the mixture thickens slightly. Remove from the heat. Stir in the spices. Mix the crème fraîche with the lime zest and juice in a separate bowl.

  • STEP 2

    Arrange the coals on one side of the barbecue and light (or see tip below for cooking indoors). When the flames have died down and the coals are ashen, lay the pineapple wedges over the coals. Cook for 2-3 mins until char marks appear, then turn over.

  • STEP 3

    Brush the pineapple wedges with the rum syrup and cook for 10 mins more, moving them around the grill using tongs so they don’t burn. When ready, they will be golden and soft. Remove from the barbecue, sprinkle with the chilli, if using, and serve with the lime crème fraîche.

Recipe tip

On a rainy day
Heat a griddle pan over a high heat and cook the pineapple wedges for 1-2 mins on each side until char marks appear. Turn the heat down to medium and brush with the rum syrup a few times, moving them around the pan to stop them from burning. When ready, the pineapple will be sticky and soft.

Recipe from Good Food magazine, June 2022

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