easy hot and spicy caramelised pineapple
This is a recipe that, thanks to my love of tropical fruit and his love of hot spicy ginger, my dad used to make for me when I was a kid. Warm, sweet and syrupy – this refreshing yet comforting pudding conjures up nostalgia for me, and has a hint of Jamaica about it, making it great for hot or cold weather.
PREP TIME: 5 minutes COOK TIME: 20 minutes
DIFFICULTY: easy SERVES: 4
- One small pineapple
- 3 tbsp unrefined demorara sugar
- Half tbsp ginger powder
TIP: The sweetness of the sugar and heat of the ginger is partly offset by the fresh juiciness of the pineapple, but if you’re eating this on a very hot day, try freshening it up even more by serving it with a nice dollop of chilled greek yoghurt, creme fraiche, or even fruity sorbet!
- Preheat your grill 200°C/400°F/Gas 6
- Cut the pineapple into quarters and remove the core. Now chop through the flesh of the pineapple without breaking the skin. Flex the pineapple a little so small gaps appear between each chunk.
- In a bowl combine the sugar and ginger, then toss the pineapple in this mix to coat thoroughly.
- Line a baking tray with tinfoil. Place the pineapple chunks onto the foil, with a little space between each chunk and place under the grill for 10 minutes.
- The sugar should bubble and begin to caramelise as well as producing some syrup. Spoon the syrup over the pineapple and pat a little of the runny sugary ginger mix onto any bare parts of pineapple.
- Place back under the grill for a further 10-15 minutes or until caramelised.
- Eat with your fingers if you don’t mind getting a bit sticky, but be careful, that pineapple is going to be hot!