Grilled Pineapple with Rum Syrup
Pineapple wedges charred over high heat and spooned with a dark rum, lime and brown sugar syrup reduced until it just coats.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 6
- Revisions
- 1
Allergens
- Sulphites
Named from the ingredients as written, including those carried in from sub-recipes. This is not a guarantee — check the labels on what you actually buy, and note that a product’s recipe can change.
Ingredients
Method
Cut the top and base off the pineapple and stand it upright.
Cut the skin away in strips from top to bottom, then dig out any remaining eyes with the tip of a knife.
Quarter it lengthways and cut out the woody core from each quarter.
Cut each quarter into two or three long wedges.
Put the sugar, water, lime zest and cinnamon stick in a small pan and bring to the boil.
Simmer for 6-8 minutes, until it has reduced by about half and coats the back of a spoon.
Take it off the heat, remove the cinnamon, and stir in the rum and lime juice.
Heat a griddle pan or barbecue until very hot and brush the pineapple lightly with oil.
Grill the wedges for 2-3 minutes a side, without moving them, until deeply charred in stripes.
Pile them onto a warm dish.
Spoon the syrup over while the fruit is still hot and serve.
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