Chargrilled Chilli-Lime Glazed Pineapple with Spiced Rum Caramel
From Ainsley’s Good Mood Food, ITV
Chargrilled pineapple is one of my all-time favourite desserts – it’s just so vibrant and full of summer flavour. It’s also really easy to do and great for the barbecue or when the weather’s not ideal you can just cook on a chargrill pan to brighten up a dull day. With an ickle bit of rum in my caramel sauce this dessert is sure to put a smile on your face.
To make the caramel, sprinkle the sugar over the base of a non-stick frying pan. Place over a medium heat until melted. Turn the heat up to medium-high and cook, swirling the pan occasionally, until the caramel becomes a nice deep amber. Carefully add the butter and pour in the cream, stirring until thickened. Add the rum and turn off the heat. Keep warm.
Put the marmalade, lime zest, chilli and a squeeze of lime juice in a small saucepan and place over a low-medium heat, stirring, until the marmalade has melted.
Preheat the barbecue or a griddle pan until hot.
Cut the pineapple lengthways into quarters and remove the core. Cut the slices in half again lengthways.
Place the pineapple slices on the grill and cook for 1-2 minutes on each side until slightly charred. Brush the pineapple all over with the lime-chilli glaze and rotate a couple of times until caramelised.
Serve the pineapple slices with a scoop or two of coconut ice-cream, drizzle with the rum caramel and sprinkle over the lime zest.
- 1 pineapple, peeled
- 2-3 tbsp lime marmalade
- zest and juice of ½ lime, plus extra zest to serve
- pinch of dried chilli flakes
- 150g soft light brown sugar
- 50g butter
- 150ml double cream
- 50ml spiced (or dark) rum
- coconut ice-cream, to serve (or vanilla, if you prefer)