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Sticky chilli pineapple with piña colada ice cream recipe

5 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
Vegetarian
Gluten-free

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

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

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.

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