Grilled Pineapple with Rum, Orange and Chilli Syrup
Photography Josh Griggs.
The natural sweetness of pineapple is a perfect match with this rum-based chilli syrup infused with fresh mint. Lovely served with ice cream or sorbet.
Serves: 6-8
INGREDIENTS
1 ripe pineapple
caster sugar, for dipping
Syrup
50 grams caster sugar
50ml rum
zest and juice 1 orange
1 small red chilli, seeded and finely chopped
1 tablespoon ripped fresh mint
METHOD
Syrup: Put the sugar, rum, orange zest and juice, and the chilli in a small saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for 5 minutes until reduced and syrupy. Cool for 5 minutes, then add the mint and set aside.
Peel the pineapple and cut in half lengthways, then cut into long wedges.
Put the sugar for dipping in a shallow dish.
Dip each side of the pineapple in the caster sugar and cook on a hot preheated barbecue or grill pan until lightly caramelised on all sides. You will need to wipe any burnt sugar off the grill, if cooking in batches.
Thread each piece onto a long skewer. Place fruit end down in individual jars and pour over the syrup.
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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.