Grilled pineapple
This easy dessert makes an indulgent summer treat, the marinated pineapple slices are delicious grilled on the barbecue. If cooking indoors fry in butter but forgo the butter on the barbecue.
| Serves | 4 | Origin | Fusion | |
| Preparation | 10mins + 40mins to marinate | Heat rating |  | (No heat) |
| Cooking | 10mins | Ease |  | (Average) |
| Vegetarian | Yes | |||
Ingredients
1 pineapple
30g light brown sugar
30g dark brown sugar
60ml dark rum
Juice of 1 lime
50g unsalted butter
Ice-cream, to serve
Preparation
Cut the ends off the pineapple and place it on a chopping board on its base. Work around the fruit, cutting off the skin in strips and removing as many eyes as you can. If you miss a few, go back around and cut them out with a small, sharp knife. Cut the pineapple into 2cm slices, then carefully cut out the cores.
In a large bowl, mix together the sugars, rum and lime. Bash the star anise roughly (with a pestle and mortar), and add to the mixture. Add the pineapple slices, turn over well in the marinade and leave for 40 minutes, turning a couple of more times as it soaks.
With a slotted spoon, lift the pineapple from its marinade and barbecue or sauté in a frying pan (with butter) for about two and a half minutes a side, until slightly caramelised. Transfer to a warm plate, strain the marinade into a pan (you can sit this directly on the barbecue) and let it bubble for a minute or so until thickened and glossy. Serve with ice-cream and with some sauce over the top.