Griddled pineapple with lime and chilli caramel
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Clare Winfield
Griddled pineapple with lime and chilli caramel
Serves: 4
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
196Kcal
Fat
4gr
Saturates
3gr
Carbs
38gr
Sugars
38gr
Fibre
3gr
Protein
1gr
Salt
0gr
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Ingredients
- 1 small ripe pineapple
- 2 tsp caster sugar
- 25g desiccated coconut flakes
- 100g granulated sugar
- finely grated zest and juice of 2 limes
- ¼ red chilli, finely chopped
- 2-3 mint leaves, shredded
- 4 scoops coconut ice cream, to serve
Step by step
- Cut the pineapple in half lengthways, then peel and slice into 12 long thin wedges. Discard the core. Put the caster sugar on a plate and pat each wedge in it, to coat sparsely.
- Cook the pineapple wedges on a hot griddle pan for 3-4 minutes until they are caramelised; remove to a plate. Toast the coconut flakes in the griddle pan and set aside.
- Gently heat the granulated sugar in a small pan, shaking not stirring, until the sugar melts and turns golden. Remove the pan from the heat and add the juice of 1 lime (it will foam up). Return to the heat and add the juice of the other lime, plus all the zest, and the red chilli. Stir until the caramel has melted, then pour it over the pineapple wedges; sprinkle with the toasted coconut and the mint leaves. Serve with coconut ice cream.
