Golden grilled pineapple served with yogurt, sour cream and butterscotch sauce. A great mix of tart and sweetness for the perfect fruity twist.
Serves: 4-6
INGREDIENTS
1 ripe pineapple
flavourless vegetable oil or melted butter
Butterscotch sauce
60 grams butter
½ cup packed brown sugar
½ cup cream
1 teaspoon vanilla extract
½ teaspoon sea salt
To serve
½ cup sour cream
½ cup plain yoghurt
1 ½ cups coarsely crumbled crisp biscuits (I used almond biscotti)
METHOD
Sauce: Melt the butter in a small saucepan and stir in the brown sugar and cream. Bring to the boil, stirring to dissolve the sugar and simmer for 3 minutes. Stir in the vanilla and salt.
Peel the pineapple and cut out all the little ‘eyes’ in the flesh.
Slice in half then into quarters and cut out the core. Slice into 3 cm thick pieces.
Heat a ridged grill or sauté pan over a medium heat with a little vegetable oil or butter. Cook the pineapple on both sides until tender and lightly golden but not falling apart. Drain on kitchen towels.
To serve: Combine the sour cream and yoghurt in a bowl. Arrange the warm pineapple on plates. Top with spoonfuls of cream and drizzle with a little warm butterscotch sauce and crumbled biscuits.
Cook’s tip: If making the butterscotch sauce ahead, re-warm to serve.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Grilled Pineapple with Mint and Lime Sugar]()
RecipeGrilled Pineapple with Mint and Lime Sugar
Article by Claire Aldous![Caramelised Pineapple with Yoghurt, Fresh Dates and Toasted Quinoa]()
RecipeCaramelised Pineapple with Yoghurt, Fresh Dates and Toasted Quinoa
Article by Claire Aldous![Apple, Date and Butterscotch Puddings]()
RecipeApple, Date and Butterscotch Puddings
Article by Claire Aldous![Grilled Pineapple with Rum, Orange and Chilli Syrup]()
RecipeGrilled Pineapple with Rum, Orange and Chilli Syrup
Article by Claire Aldous
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.