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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

Ingredients

If you don't have any limes, try a lemon instead

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

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.
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.
Put the brown sugar on a plate and lightly dip both sides of the pineapple wedges into it.
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.
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.