Caramelised pineapple and mint

A white plate topped with caramelised pineapple rounds and a scoop of white ice cream

Serve this caramelised pineapple and mint dessert, then check out our pineapple upside-down cake, baked pineapple and more sweet plus savoury pineapple recipes.

  • 187
  • Total time 20 minutes
  • Note + cooling
  • Difficulty Easy


  • pineapple 1 medium, ripe
  • demerara sugar 250g, plus extra for sprinkling
  • dark rum 50ml, (optional)
  • lime leaf 1
  • red chilli 1, sliced
  • mint 2 sprigs, leaves picked
  • coconut ice cream, to serve


  • Step 1

    Trim and peel the pineapple, removing the eyes with a small knife, then cut into 2½ cm-thick rounds. Use a small round cutter or knife to remove the core.

    Step 2

    Tip the pineapple rings into a frying pan over a medium heat and pour in just enough water to cover (about 500ml). Add the sugar, rum (if using), lime leaf and most of the chilli slices.

    Step 3

    Bring the mixture to the boil, then reduce the heat and simmer for a couple of minutes until the sugar has dissolved and the pineapple is cooked but still holding its shape. Remove from the heat, leave to cool completely and chill the pineapple until cold.

    Step 4

    Lift the cold pineapple rings from the syrup (reserve this for later), sprinkle with more sugar and torch with a kitchen blowtorch or put under a hot grill until caramelised and slightly charred in spots.

    Step 5

    Put on plates and scatter with mint leaves and the remaining chilli slices. Serve with the ice cream and drizzle over any left-over poaching syrup.

Nutritional data

  • kcals 424
  • fat 0.4g
  • carbs 102.8g
  • sugars 102.6g
  • fibre 2.6g
  • protein 1.2g

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