Give your favourite pineapple dessert a zingy twist with chilli and mint.
Ingredients
- 1 large, ripe pineapple
- 50g caster sugar
- 50ml rum or water
- 1 red chilli
- 2 tbsp finely chopped fresh mint
Method
- 1. Peel, core and cut 1 large, ripe pineapple into chunks. Sprinkle with a little caster sugar and set aside.
- 2. In a pan, heat 50g caster sugar with 50ml rum or water and 1 red chilli, finely chopped, until sticky, then add 2 tbsp finely chopped fresh mint.
- 3. Heat a griddle pan and cook the pineapple, in batches, for 1-2 minutes on each side until slightly caramelised.
- 4. Place in a bowl, pour over the syrup and leave to macerate until ready to serve.