Hot Sticky Chilli Pineapple

Lesley Waters combines refreshing pineapple wedges with a piquant chilli sauce accompanied by a chilled muscovado cream in this stunning dessert
By Lesley Waters
Hot Sticky Chilli Pineapple
  • Rating:
  • Serves: 4-6
  • Cook Time: 6 minutes
  • Prep Time: 20 minutes plus chilling and marinating
  • Effort: easy


  • 1 large Gold pineapple
  • 1 red chilli, halved, seeds removed and finely chopped
  • 2 tbsp clear honey
  • 2 oranges, juice only

For the ice cream

  • 300 ml double cream
  • 300 g plain yogurt
  • 2-3 tbsp dark brown sugar, preferably muscovado


1. Make the ice cream first: lightly whisk the cream until softly peaking. Fold in the yogurt.

2. Spoon the mixture into a shallow dish and smooth the surface. Sprinkle the sugar evenly over the top.

3. Chill the cream in the fridge for 4-5 hours, or freeze for 20-30 minutes, or until really chilled.

4. For the pineapple: cut both ends off the pineapple and with a knife cut away the skin, then quarter and remove the core from each wedge. Cut each wedge in half giving 8 wedges in total.

5. Place the pineapple wedges in a bowl add the chilli, honey and orange juice. Toss well and set aside for 10 minutes to marinate.

6. Heat a griddle pan over a medium heat. Remove the pineapple wedges from the marinade, reserving the liquid, and add to the pan. Cook for 2-3 minutes on each side or until lightly charred. Arrange on 4 serving plates.

7. Pour the reserved marinade into the pan and allow to bubble over the heat for a few seconds.

8. To serve: drizzle the hot dressing over the pineapple wedges and serve with the brown sugar iced cream.

Rate This Recipe