Home > Recipes > Tropical desserts > Sticky chilli and mint pineapple

Sticky chilli and mint pineapple

Name: Sticky chilli and mint pineapple
Yield: Serves 6
Cuisine: British recipes
Ingredients: 1 large, ripe pineapple; 50g caster sugar; 50ml rum or water; 1 red chilli; 2 tbsp finely chopped fresh mint

Published: 30 Nov 08
Updated: 18 Mar 24

This pineapple dessert recipe adds chilli and finely chopped mint for a unique twist. Serve this easy vegan pud with whipped coconut cream.

Check out more quick and easy dessert recipes.

Easy
December 2008

Test kitchen approved

Serves 6
Takes 15 minutes to make, plus macerating

This pineapple dessert recipe adds chilli and finely chopped mint for a unique twist. Serve this easy vegan pud with whipped coconut cream.

Check out more quick and easy dessert recipes.

Save recipe

Save

Save recipe Print

Rate

Ingredients

1 large, ripe pineapple
50g caster sugar
50ml rum or water
1 red chilli
2 tbsp finely chopped fresh mint

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Peel, core and cut the pineapple into chunks. Sprinkle with a little caster sugar and set aside.
In a pan, heat the caster sugar with the rum or water and the red chilli, finely chopped, until sticky, then add the chopped fresh mint.
Heat a griddle pan and cook the pineapple, in batches, for 1-2 minutes on each side until slightly caramelised.