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

Test kitchen approved

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.

Serves 6
Takes 15 minutes to make, plus macerating

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Ingredients

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

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.
Place in a bowl, pour over the syrup and leave to macerate until ready to serve.

Recipe from December 2008 Issue

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