Rated 3.5 out of 5 based on 1 votes
- 1/2 cup caster sugar
- 3 x birdseye chillies, seeded, finely chopped
- 1 x pineapple, peeled
- 4 x scoops honey or caramel ice-cream
- 1 pinch mint leaves, to serve
- 1 pinch pure icing sugar, to dust
Stir sugar and 1/2 cup water in a small pan on low heat until sugar dissolves. Increase heat to medium and boil for 7 mins, until syrupy. Remove from heat. Stir in chilli and set aside.
Cut pineapple into four 2-3cm-thick slices. Using an apple corer or cookie cutter, remove core from pineapple slices.
Preheat a chargrill or barbecue on high. Cook pineapple for 3-4 mins each side, until golden.
Divide pineapple slices between plates, top with ice-cream and drizzle over chilli syrup. Scatter over mint, dust with icing sugar and serve.
In each serve: 997 kilojoules, 3g protein, 5g total fat (3g sat fat), 46g carbohydrate (46g sugar), 3g fibre, 29mg sodium.
Tips: When shopping for pineapple to use in this recipe, keep an eye out for the super-sweet bethonga gold variety. This special hybrid has a stronger flavour and is less acidic than regular pineapple.
This chilli syrup can be drizzled over a simple fruit salad to add a spicy kick.
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Pineapple is delicious at the moment! This recipe is fantastic.