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Grilled pineapple with rum-spiked lime syrup recipe

Grilled pineapple with rum-spiked lime syrup recipe

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In search of a new BBQ dessert idea? This grilled pineapple is spiked with a zesty rum and lime syrup – totally tropical! See method

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 227 calories / serving
  • Vegetarian
  • Gluten-free


  • 80g caster sugar
  • 2 ½ limes, all zested, 2 juiced
  • 1 tbsp spiced rum
  • 1 medium pineapple, peeled and cored
  • 2 tbsp soft light brown sugar
  • 100g vanilla ice cream, to serve
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    3g 4%
  • Saturates

    2g 9%
  • Sugars

    46g 51%
  • Salt

    0g 1%

of the reference intake
Carbohydrate 47g Protein 1.4g Fibre 1.7g


  1. Put the caster sugar, lime juice and ¾ of the zest in a pan with 80ml water. Simmer for 5-7 mins, occasionally swirling the pan but not stirring, until reduced by half with a syrupy consistency. Stir in the rum and set aside to cool.
  2. Cut the pineapple into 4 by cutting down around the core. Slice each piece into long, 2.5cm-wide wedges and pat dry with kitchen paper.
  3. Put the brown sugar on a plate and lightly dip both sides of the pineapple wedges into it.
  4. Heat a griddle pan over a high heat until smoking hot, then griddle the pineapple for 1-2 mins each side until lightly caramelised and char lines form. Alternatively, grill on the dying embers of a barbecue for the same amount of time. Don’t leave them on the heat too long as the sugar will burn quickly.
  5. Divide the pineapple between 4 plates and drizzle a little syrup over each. Top with a scoop of ice cream and the remaining lime zest to serve.

Tip: Use a dairy-free ice cream to make this vegan.

See more Summer desserts

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