If cooking this whole pineapple over coals, watch as the sugary glaze slowly drips on to them, causing little flame flare-ups that caramelise the fruit and give it a lightly charred edge.
This simple but impressive grilled dessert is the perfect end to any barbecue. If cooking this whole pineapple over coals, watch as the sugary glaze slowly drips on to them, causing little flame flare-ups that caramelise the fruit and give it a lightly charred edge.
Advertisement - Continue Reading Below
Yields:
6 serving(s)
Prep Time:
25 mins
Cook Time:
1 hr
Total Time:
1 hr 25 mins
Cal/Serv:
170
Ingredients
1
large, ripe pineapple (with leaves), at room temperature
1Tbsp.
vegetable oil
1Tbsp.
demerara sugar
Coconut ice cream, to serve, optional
FOR THE GLAZE
100g
demerara sugar
4Tbsp.
golden or coconut rum, see GH TIP
2
whole star anise
Finely grated zest 1 lime and juice of ½
Directions
Step 1For the glaze, in a small pan, gently heat the sugar, rum and 2tbsp water, stirring until the sugar dissolves. Add the star anise and bubble, without stirring, for about 5min, or until reduced to a slightly syrupy consistency. Remove from heat and stir in the lime zest and juice. Set aside.
Step 2Using a large, sharp knife, slice the base of the pineapple. Stand on its base and carefully slice off the skin, leaving the green leaves attached. Using a small, sharp knife, or the tip of a vegetable peeler, remove the brown ‘eyes’. Wrap the pineapple leaves tightly in foil to protect them.
Step 3Brush the pineapple flesh all over with oil, then sprinkle over the demerara sugar. Barbecue over medium-high heat for 40-45min, turning every 10min or so, until lightly charred (if your barbecue has a lid, use this as it will speed up cooking time). Alternatively, lay the pineapple on a baking tray lined with baking parchment and cook in an oven preheated to 220°C (200°C fan) mark 7, turning once or twice, until golden.
Step 4Brush the pineapple with some of the glaze and cook for 10-12min more, turning regularly and brushing with more glaze, until lightly charred (if on barbecue) or golden (if in oven).
Step 5Transfer pineapple to a board, remove foil and slice in ½ lengthways. Cut each ½ into 3 long wedges, each with a bit of stalk attached. Carefully slice off and discard any woody core, then arrange on a platter. Drizzle over more of the rum glaze and serve with coconut ice cream, if you like.
GH TIP Golden rum will give the glaze a richer flavour, whereas coconut rum will add a tropical vibe – choose whichever you prefer!
GET AHEAD Prepare pineapple to end of step 2 up to a day ahead. Wrap tightly in clingfilm and chill. Make glaze up to 4hr ahead, cool and cover. To serve, allow pineapple to come to room temperature and complete recipe.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
