Guest chef

Sarah Randell

Our very own food director, and former food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of the delightful baking book, Family Baking and co-author of The Camper Van Cookbook and Camper Van Coast.

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Grilled pineapple with lime and bourbon

  • Serves 4-6
  • Prep 15 mins
  • Total time 30 mins
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Grilled pineapple with lime and bourbon

step by step

  • 1Slice the top and bottom from the pineapple, then cut the flesh into vertical quarters. Peel each quarter and remove the core, then slice lengthways. Preheat the grill to high.
  • 2Melt the butter in a small pan and add the chilli, lime zest and juice, sugar and bourbon or rum. Bubble together for a few minutes.
  • 3Arrange the pineapple on baking sheets; brush with some of the syrup, then grill for 2-3 minutes. Turn the slices and brush with more syrup; grill for 2-3 minutes more. Serve with the syrup and some yogurt on the side.
  • Recipe photograph by Brett Stevens

Get ahead

Make the syrup up to 1 hour ahead.

You will need

  • 1 medium pineapple
  • 100g butter
  • 1 red chilli, deseeded and finely chopped
  • zest and juice of 2 limes
  • 2 tbsp palm sugar or soft brown sugar
  • 2 tbsp bourbon or rum
  • Greek yogurt, to serve
Buy Ingredients

+ Nutritional Information