Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Sticky chilli pineapple with piña colada ice cream recipe

0 ratings

Transport your guests to the tropics with this refreshing dessert: sweet pineapple, charred on a griddle pan and drizzled with a gorgeously sticky rum and chilli syrup – topped with a dollop of homemade piña colada ice cream that melts into the fruit, it's the dreamiest of summer desserts. See method

Serves 6
20 mins to prepare and 10 mins to cook, plus freezing
263 calories / serving

Ingredients

3 tbsp golden caster sugar
3 tbsp light rum
1 small red chilli, seeded and finely diced
small handful mint leaves, shredded
1 lime, zested and juiced

For the ice cream

1 extra large pineapple, cored and sliced
500ml tub coconut ice cream, softened
4 tbsp light rum

Each serving contains

Energy
1100kj
263kcal 13%
Fat
8g 11%
Saturates
7g 34%
Sugars
39g 43%
Salt
0.1g 1%

of the reference intake
Carbohydrate 38.7g Protein 2.7g Fibre 1.2g

Method

To make the ice cream, put 200g pineapple in a blender and whizz to a purée. Cover and chill the remaining pineapple slices, until ready to cook later.
Whip the coconut ice cream and rum in a large bowl, then fold through the pineapple purée. Spoon into a freezer-safe container; cover and freeze for at least 4 hrs.
Remove the pineapple slices from the fridge and sprinkle with 1 tbsp sugar. Set aside.
Put the remaining sugar in a pan with the rum. Heat gently until the sugar has dissolved, then add the chilli. Leave to bubble for 2-3 mins, until sticky and syrupy. Stir through the mint, lime zest and juice.
Heat a griddle pan until smoking. Grill the pineapple slices for 1-2 mins each side, until lightly charred. Transfer to a bowl and pour over the syrup. Leave to macerate for 5 mins. Serve the pineapple with a scoop of ice cream and a drizzle of syrup.

See more Dessert recipes