This BBQ Pineapple recipe can be prepared the day before your BBQ, so it is quick to cook and serve. It is very tasty just on its own as pineapple is so juicy. However, adding ice cream or clotted cream, plus a honey and rum sauce, will make your guests drool!
1 fresh pineapple
Cornish dairy ice cream or clotted cream
For the marinade:
4 tablespoons rum (spiced or regular)
4 tablespoons soft brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
For the sauce:
4 tablespoons of runny honey
2 tablespoons of regular or spiced rum
Peel the pineapple and, leaving it whole, cut out the centre core (Read tip below).
Slice into 8 rings, and place them in a shallow dish.
In a small bowl, mix the rum, brown sugar, cinnamon and ginger.
Pour this mixture over the pineapple, cover with film, then chill for at least one hour, or overnight.
You should cook the pineapple over quite a high heat. Cook over hot coals hot for no more than 5 minutes per side until the outside just becomes dry.
Serve straight away. Add a generous helping of ice cream or clotted cream. Garnish with a sprig of mint and/or pour the sauce over the ice cream or cream.
Make life easy by using a pineapple corer. Just search on Google or try Procook or Amazon. One of my daughters bought me one a few Christmas’s ago and it’s just brilliant.
To download and print a copy of this recipe, just click: BBQ Pineapple