We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Grilled pineapple with lime and bourbon
Serves: 4-6
Prep time: 15 minsTotal time: 
Recipe photograph by Brett Stevens
Grilled pineapple with lime and bourbon
Serves: 4-6
Prep time: 15 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
207Kcal
Fat
14gr
Saturates
9gr
Carbs
17gr
Sugars
17gr
Fibre
2gr
Protein
1gr
Salt
0.3gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 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
Step by step
Get ahead
Make the syrup up to 1 hour ahead.
-
Slice 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.
-
Melt 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.
-
Arrange 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.