23.06.25
Caramelised pineapple with a boozy twist
This barbecued pineapple recipe transforms a simple fruit into a rich, fire-cooked showstopper. Slowly roasted over hot embers until golden and caramelised, the pineapple turns tender and sweet before being topped with smoky rum sauce and a scoop of ice cream. It’s a beautifully simple roasted pineapple dessert with a deep, spiced flavour, the ideal way to finish any barbecue.
Tripod Cooking
Method
PREPARE THE PINEAPPLE
Leave the pineapple skin and top intact. Brush the fruit lightly with olive oil or butter to help it caramelise as it roasts.
SET UP THE TRIPOD ROASTER
Light your Kadai and create a steady bed of embers beneath the tripod. Hang the pineapple over the fire, adjusting the height so it rotates slowly and cooks gently without burning.
SLOW ROAST
Cook for around 2 hours, turning occasionally if needed. The skin will char while the inside becomes soft, golden, and sweet. Remove and rest until cool enough to handle.
PEEL AND SLICE
Carefully remove the charred skin to reveal the juicy roasted fruit. Slice into rings or wedges ready to serve.
MAKE THE RUM SAUCE
In a Kadai Skillet or Frying Pan, combine rum, brown sugar, cinnamon, butter, and salt. Simmer over low heat for 5–7 minutes until thickened and glossy.
SERVE
Arrange the roasted pineapple on plates, add a scoop of ice cream, drizzle with the warm rum sauce, and finish with almonds or coconut flakes if desired for the ultimate barbecue dessert.
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