Pineapple Desserts – Caramelised Pineapple with Rum Sauce and Toasted Coconut

Pineapple Desserts – Caramelised Pineapple with Rum Sauce and Toasted Coconut

Pineapple Desserts – my caramelised pineapple dessert inspired by the flavours of the Caribbean. Succulent and sweet yet tangy pineapple flesh complimented by the bitter sweet flavours of the caramel rum and butter sauce to give it a kick!

I’ve never been that keen on pineapple desserts but there is something quite magical about caramelised pineapple with the crunch of toasted coconut and the indulgence of rum and butter!

To give the dish some texture and in keeping with the tropical flavours of the caramelised pineapple and rum sauce some toasted desiccated coconut works perfectly! This is a super quick dish that never fails to impress.

Want more dessert recipes?

This is also a great dish to do on the BBQ – but I’ll tell you about that at the end…

Pineapple Desserts

Caramelised Pineapple – Ingredients:

1/2 fresh pineapple cut into strips or rings (skinned and core removed)

2 tablespoons white sugar

1 tablespoon soft brown sugar

Pinch of ground cinnamon

Pinch of salt

2 tablespoons butter

1 shot of Rum (or whiskey if not available)

3 tablespoons desiccated coconut

Caramelised Pineapple Recipe – Method:

  1. Add the desiccated coconut to a dry frying pan and over medium heat toast until just starts to turn golden (remove coconut from the pan and leave in a side dish to use as garnish at the end.
  2. Mix the sugars, salt and cinnamon together in a bowl. Add the pineapple pieces to the sugar and coat fully.
  3. In a small frying pan add the butter and heat through on medium heat. Ensuring the pineapple pieces are fully coated in sugar add them to the frying pan and start to cook.
  4. Leave the pineapple pieces for about 6 minutes before turning (you want a bit of colour on the pineapple so turn once they have started to colour). Cook the otherside then remove from the pan.
  5. Add the rum (or whiskey if not available) to the butter in the pan and on a low heat cook through to remove the alcohol (if you want to be chefy about it; pour the sauce through a fine sieve to remove any impurities – personally I don’t bother!).
  6. Assemble dish – put the pineapple pieces in a bowl, pour over some of the rum sauce then sprinkle on the toasted coconut. The coconut will give a nice crunch to the dish, while the soft pineapple will melt in the mouth packed with juice and the bitter sweet rum sauce will bring the whole thing together!

Grilled Pineapple: if you want to grill the pineapple on the BBQ – melt some butter; wipe over the pineapple pieces then dust in sugar and stick on the grill!

Goes well with a dollop of vanilla ice cream, a rum cocktail and some old school reggae music blasting in the background (Toots and The Maytals should hit the acoustic spot!)


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