Roast chilli and black pepper pineapple
This roasted pineapple dessert is so easy and inexpensive to make and is a real crowd-pleaser. It can be made ahead and re-heated in the oven or even in a foil packet on the BBQ. Buy some good vanilla or coconut ice cream and open a bottle of rum and you’re sorted.
The last time I made it, I served it with some chocolate coated pretzels that I’d made and it went down a treat.
The chilli really mellows as it cooks and is balanced out by the sweetness of the pineapple. If you’re cooking for the spice-averse, just leave out the chilli.
Roast chilli and black pepper pineapple ingredients (serves 4-6)
- 1 pineapple
- 3 heaped dessert spoons muscavado sugar
- 1 teaspoon freshly ground black pepper
- a pinch of red chilli flakes
- 30g (1 oz) salted butter
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- shallow metal baking tray
- parchment or foil
- serrated bread knife
To make roast chilli and black pepper pineapple:
- Pre-heat oven to 200°C (180°C fan) 400°F.
- Line a metal baking tray with parchment or foil, making sure the foil or parchment comes up the sides of the tray to stop the cooking juices running underneath.
- Cut the top and bottom off the pineapple then sit the pineapple on one of the flat ends and cut downwards, following the curve of the fruit to remove the skin.
- Chop the pineapple in quarters lengthways, leaving the core intact.
- Scatter the sugar, pepper and chilli on the lined baking tray then roll the pineapple pieces in it so that they are covered in the sugar mixture.
- Lay the coated pieces of pineapple on the tray
- Dot the butter over the pieces and put the tray in the oven for 40 minutes, turning the pieces once half way through.
- Chop the cooked pineapple into chunks and serve warm with ice cream, being sure to scoop over the juices.
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