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Sticky chilli pineapple with piña colada ice cream

Sticky chilli pineapple with piña colada ice cream recipe

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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

  1. 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.
  2. 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.
  3. Remove the pineapple slices from the fridge and sprinkle with 1 tbsp sugar. Set aside.
  4. 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.
  5. 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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