- Serves: 4-6
- Cook Time: 10 minutes
- Prep Time: 15 minutes
- Effort: easy
- 1 large pineapple
- caster sugar, for sprinkling
- 75 g unsalted butter
- 75 g demerara sugar
- 1/2 limes, juice only
- 1 vanilla pod
- 2 tbsp dark rum
- coconut ice cream
Tips and Suggestions
9. You can also make this dessert using bananas. Barbecue the unpeeled bananas over medium-hot coals for about 10-15 minutes (depending on how ripe they are). Turn them over every now and then, until they are virtually black all over and completely tender.
10. Lift the bananas onto a plate and make a slit in the skin of each one. Pull back the skin, spoon in some of the rum butter glaze and serve straight away, If liked, sprinkle with a little ground cinnamon before serving.
1. Top and tail the pineapple, sit it upright on a board and cut it into quarters.
2. Remove the core from each quarter and then slice it across into 2.5cm thick triangular slices.
3. Sprinkle both sides of each piece of pineapple with a little of the caster sugar and barbecue over medium-hot coals for 5-6 minutes, until slightly caramelised.
4. Meanwhile, melt the butter in a small pan and add the Demerara sugar and lime juice.
5. Split the vanilla pod open with the tip of a knife and scrape out the seeds into a saucepan.
6. Add the rum, and tip the saucepan towards the coals on the barbecue. The heat will set the rum alight. Set the pan towards the back of the barbecue rack. Stir until it has melted and cooked down to a smooth glaze.
7. As soon as the pineapple is cooked, remove it from the barbecue and transfer to a serving plate.
8. Spoon over the rum butter glaze and serve straight away with a scoop of coconut ice cream.
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