Well it’s finally happened. Not being a pud person myself, I have succumbed to massive pressure from all and sundry to include some BBQ pudding recipes on our website and I have to say that my first attempt was rather gorgeous.
I must also confess to a love of fresh pineapple, so my first choice for a recipe was not difficult. After some research I decided on how I would do things and the end result turned our really well. I hope you like this one and please, if you have any recipes that you would like me to feature, as always, drop me an email to [email protected]
The full recipe is available as a down load from the recipe page: BBQ Pineapple
This 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 together 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, Amazon. One of my daughters bought me one a few Christmas’s ago and it’s just brilliant.