Recipe
Caramelised Pineapple With A Coconut And Rum Cream Recipe
Print RecipeRelated Recipes
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- 2 340 g tubs fresh pineapple chunks
- 2 tb Dark muscovado sugar
- Freshly sliced mint;
- 2 Passion fruit; halved and seeds scooped out
- 3 tb Golden syrup
- 1 200 millilit natural Greek yogurt
- 6 tb Dark rum
- 1 Mango; peeled, stoned and cubed
Directions
- Step #1 Thread the pineapple (reserving the juice) & mango onto wooden or metal skewers & place this in a flat dish.
- Step #2 Spoon over the rum & muscovado sugar, turn to coat evenly & leave to stand for at least 10 mins.
- Step #3 Preheat the grill & line the grill pan with foil.
- Step #4 Arrange the kebabs in the grill pan & grill for 5-6 mins each side until golden.
- Step #5 Meanwhile, transfer the remaining marinade to a small saucepan, with the reserved juice & golden syrup.
- Step #6 Bring to the boil & let simmer carefully until reduced & syrupy.
- Step #7 Add a little extra rum if liked.
- Step #8 Serve the kebabs hot or cold with the syrup poured over.
- Step #9 serve this with the yogurt, with the orange & passion fruit stirred in.
- Step #10 Sprinkle top over the sliced mint if using.
- Step #11 --.
- Enjoy the Caramelised Pineapple with a Coconut And Rum Cream recipe
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