Pineapple 1 small, topped, tailed and skin removed
Chopped fresh mint 1 tbsp (optional)
Vanilla ice cream to serve (optional)
Push pulp of 2 passion fruit through a sieve into a small pan, discarding the seeds. Add pulp and seeds from third passion fruit, rum and 1 tablespoon sugar. Simmer for 2 minutes, stirring, until syrupy. Add chilli; leave to cool.
Cut pineapple into 6 slices, remove and discard the core. Put remaining sugar on a plate and dip fruit in sugar to coat.
Heat a griddle until hot. Griddle pineapple for 1-2 minutes each side until caramelised.
Divide between plates. Stir mint into sauce, if using, and spoon over pineapple. Serve with a scoop of vanilla ice cream, if you like.
Use a small round cutter or melon baller to remove pineapple core.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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