← Nouns Cooking · Dessert Parlour

Ingredients

• 1 ripe pineapple, peeled, cored and cut into 8 wedges
• 60 ml Dark rum
• 3 tbsp light brown sugar
• ¼ tsp ground cinnamon
• ¼ tsp Allspice
• 1 pinch Nutmeg
• 1 Lime, zested and juiced
• 200 g Coconut yogurt (dairy-free)
• 2 tbsp Desiccated coconut, toasted (optional)

Method

1. Simmer the rum, brown sugar, cinnamon, allspice and nutmeg in a small pan over medium heat for 3–4 min, until reduced to a sticky glaze. Stir in half the lime juice.
2. Mix the coconut yogurt with the lime zest and remaining lime juice.
3. Heat a griddle pan or barbecue until very hot. Brush the pineapple wedges all over with glaze.
4. Grill for 3–4 min on each cut side, brushing with more glaze as you turn, until charred in stripes and caramelised.
5. Pile onto a plate, drizzle over any remaining glaze and serve with the lime yogurt and toasted coconut.

Tips

• For kids, swap the rum for orange juice; simmered briefly, the rum's alcohol is only partly cooked off.
• A barbecue that has burnt down to glowing embers gives the best smoky char.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Great British Chefs GialloZafferano