Caramelised pineapple with brown sugar chilli glaze

Luke Mangan’s caramelised pineapple with brown sugar chilli glaze

https://www.coles.com.au/inspire-and-create/recipes-tips-ideas/recipes/luke-mangans-caramelised-pineapple-with-brown-sugar-chilli-glaze

Ella was my glamourous assistant!

Ingredients:  80g unsalted butter; 1/3 cup (75g) brown sugar; 1/2 cup (125ml) orange juice; 1/4 tsp chilli powder; 1/4 tsp salt; pinch of ground black pepper; pinch of ground cloves; 2 tbs lime juice; 1 ripe pineapple, peeled; toasted coconut flakes, to serve; vanilla ice cream, to serve

Method:

STEP 1   Melt the butter in a small saucepan over medium heat. Add the sugar and cook, stirring, for 2-3 mins or until the sugar dissolves. Carefully stir in the orange juice. Add the chilli powder, salt, pepper and cloves. Stir to combine. Increase heat to medium-high and bring to a simmer. Simmer for 4-5 mins or until the glaze thickens slightly. Remove from heat. Stir in the lime juice. Set aside to cool slightly.

STEP 2   Use a large sharp knife to cut the pineapple lengthways into 8 wedges and remove the core. Insert a soaked bamboo skewer into each wedge. Place the pineapple on a baking tray. Pour over two-thirds of the glaze and turn to coat.

STEP 3   Heat a barbecue grill or chargrill on medium. Cook the pineapple on the grill, brushing occasionally with some of the remaining glaze, for 3-5 mins each side or until golden.

STEP 4   Arrange the pineapple on a serving platter. Drizzle with the remaining glaze and sprinkle with the coconut. Serve immediately with ice cream.

We enjoyed ours with the salad rather than as a dessert, Anne