This caramelised rum pineapple dessert is so easy to make and bursting with tropical flavours. Great on its own, or on ice cream, or as a topping for cakes.
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It all started with a simple and innocent question. “What did you do over the weekend?”. I was catching up with a friend after what had been a long weekend. One of my few friends. Another busy working mum with whom I’d found a shared appreciation of Italian footwear, Parisien bags, and good food. She was just as eager to share her news. She’d been to a dinner party over the weekend, and their host had served grilled honeyed pineapples for dessert. Grilled Pineapple dessert? I was intrigued.
If you love honey (and pineapples like I do), you just wait until it’s been caramelised. It is the grand re-making of a pineapple. My friends – that is the moment that great becomes awesome! As I stood there by the water-cooler a few minutes after my friend had departed, I allowed myself a moment to draw a mental picture of golden pineapple rings, with a rich, dark crust and a deep, rich, sweet and nutty flavour.
Deep breath.. this one is a keeper!
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Caramelised Jamaican rum pineapple dessert - so easy to make and bursting with flavours. Click To Tweet.If you have a sweet tooth, you’ll love this dessert. Caramelised pieces of rum-glazed pineapple oozing with flavour and decadence. Just begging, “eeeeeeat me!”. If you are a convert of the savoury-toothed army (of which I am one, and fiercely loyal to the cause, might I add), this dessert will test your resolve to keep flying the savoury-tooth flag. I must confess that I did temporarily shelve my preference for savoury over sweet for this dessert and it sure did hit the spot.
There’s three things that work so well in this recipe. The honey is great for caramelising the pineapple without having to resort to using refined sugar, and the cinnamon and rum combination add a depth of flavour to this very simple dessert. You are in for an even bigger treat because this one requires minimal cooking skills. Marinate the pineapples in a simple marinade made of pineapple juice, rum, honey and cinnamon. Then pan-fry for a few minutes each side while your marinade simmers into a sweet, thick sauce to be served decadently over the pineapples.
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You’ll really have to try to get this recipe wrong. And even if you end up “wrong”, I daresay, you probably will end up creating something so incredibly flavoursome anyway. And that’s largely down to the combination of pineapple, honey, cinnamon and Jamaican rum.
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- 1 pineapple
- 2 tsp butter
- 1 tbsp honey
- 150 ml pineapple juice
- 1 tsp cinnamon powder
- 2 tbsp jamaican rum
- Peel the pineapple, then cut them into 1 to 2-inch thick round slices. Set aside. Melt the honey, then add the pineapple juice, rum and cinnamon powder. Stir to mix. Pour half of the sauce over the pineapple slices and leave to marinate for at least 10 minutes.
- Place a saucepan on medium heat on the hob. Then pour the remaining sauce into the saucepan. Reduce the heat to low and simmer to reduce the marinade to a think consistency.
- Heat a pan on medium heat. Add one teaspoon of butter and when melted, fry the marinated pineapple pieces for 1 -2 minute per side. Then turn over, and repeat for 1 - 2 minutes on the other side. Remove from pan. Brush some of the sauce onto the pineapple slice and serve.
Is this recipe right for you?
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Tell me what you think!
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Afro-fusion Food Lover.
Sustainable Food Advocate.
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