• David Hall

Griddled Pineapple with Coconut, Lime and Rum Syllabub

A griddled or barbecued pineapple is amazing as a dessert. The ridges of the BBQ or griddle pan give it a caramelised edge and the heat makes this beautiful fruit even more fresh and juicy.

I serve mine with a syllabub, an ancient English dessert of cream and alcohol, with rum, coconut and lime added to give it that Caribbean twist.


Make it in advance, put it in little glasses in the fridge, whack the slices of pineapple on the griddle and it makes for a very impressive and stress-free dessert.


Ingredients - Feeds 4

1 whole pineapple, skinned

2 tbsp sugar

1 sprig of fresh mint


For the syllabub

300ml double cream

2 tbsp soft brown sugar

Juice of 1 lime

2 tbsp rum

2 tbsp grated coconut and the milk (if you are using fresh)


1 - To make the syllabub, mix the sugar, lime and rum in a bowl and set aside.

2 - In a large bowl, whip the cream to soft peaks. Pour in the sugar, lime, rum, coconut and milk and quickly whisk in. Tip into small glasses and put into the fridge.

3 - Heat up a griddle pan or BBQ. Slice the flesh from the pineapple away from the core and then cut these into small segments. Place onto the griddle or BBQ and cook on each side for 2-3 minutes until slightly charred.

4 - Whilst the pineapple is cooking, grind the mint up with the sugar in a pestle and mortar.

5 - To serve, place the glasses onto plates and grate on dark chocolate. Stack the pineapple up alongside, sprinkle on some mint sugar and serve.

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