Caramelised pineapple with cinnamon cream

Sticky ripe pineapple pairs perfectly with a luscious cinnamon cream in this simple family recipe from Ella and Godfrey Bandt
Caramelised pineapple with cinnamon cream
  • Rating:
  • Serves: 6
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 pineapple, peeled, cored and sliced into 6 rounds
  • 50 g light brown sugar
  • 50 g unsalted butter
  • 4 tbsp dark rum
  • 250 ml whipping cream
  • 4 tsp caster sugar
  • 1 tsp ground cinnamon

Tips and Suggestions

Try serving with reduced fat yoghurt instead of whipping cream. For more information on healthier eating see


1. Preheat the oven to 180C/gas 4. Rub each slice of pineapple with brown sugar, then heat the butter in a large non-stick frying pan until it begins to foam. In batches of 3, fry the pineapple on a high heat on both sides until coloured, then transfer them to a baking sheet. Once fried, drizzle all the slices with rum and bake in oven for 10 minutes, until tender.

2. While the pineapple is roasting, whip the cream with the caster sugar and cinnamon until thick and billowing.

3. Once the pineapple slices are baked, arrange them on a serving platter and pour over any juices from the tray. Allow to cool slightly before serving with the whipped cinnamon cream.

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