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Sticky chilli pineapple with piña colada ice cream recipe
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Transport your guests to the tropics with this refreshing dessert: sweet pineapple, charred on a griddle pan and drizzled with a gorgeously sticky rum and chilli syrup – topped with a dollop of homemade piña colada ice cream that melts into the fruit, it's the dreamiest of summer desserts. See method
Ingredients
- 3 tbsp golden caster sugar
- 3 tbsp light rum
- 1 small red chilli, seeded and finely diced
- small handful mint leaves, shredded
- 1 lime, zested and juiced
For the ice cream
- 1 extra large pineapple, cored and sliced
- 500ml tub coconut ice cream, softened
- 4 tbsp light rum
If you don't have any limes, try a lemon instead
Each serving contains
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Energy
1100kj
263kcal
13%
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Fat
8g
11%
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Saturates
7g
34%
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Sugars
39g
43%
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Salt
0.1g
1%
of the reference intake
Carbohydrate 38.7g
Protein 2.7g
Fibre 1.2g
Method
- To make the ice cream, put 200g pineapple in a blender and whizz to a purée. Cover and chill the remaining pineapple slices, until ready to cook later.
- Whip the coconut ice cream and rum in a large bowl, then fold through the pineapple purée. Spoon into a freezer-safe container; cover and freeze for at least 4 hrs.
- Remove the pineapple slices from the fridge and sprinkle with 1 tbsp sugar. Set aside.
- Put the remaining sugar in a pan with the rum. Heat gently until the sugar has dissolved, then add the chilli. Leave to bubble for 2-3 mins, until sticky and syrupy. Stir through the mint, lime zest and juice.
- Heat a griddle pan until smoking. Grill the pineapple slices for 1-2 mins each side, until lightly charred. Transfer to a bowl and pour over the syrup. Leave to macerate for 5 mins. Serve the pineapple with a scoop of ice cream and a drizzle of syrup.
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