A white plate topped with caramelised pineapple rounds and a scoop of white ice cream

Caramelised pineapple and mint

  • serves 2
  • Easy

Who doesn’t like a piña colada? This cocktail-inspired pineapple dessert is a fun end to your meal. At The Hut on the Isle of Wight, this is served with a mint gel, but this is a simplified version


Serve this caramelised pineapple and mint dessert, then check out our pineapple upside-down cake, baked pineapple and more sweet plus savoury pineapple recipes.



  • pineapple 1 medium, ripe
  • demerara sugar 250g, plus extra for sprinkling
  • dark rum 50ml, (optional)
  • lime leaf 1
  • red chilli 1, sliced
  • mint 2 sprigs, leaves picked
  • coconut ice cream to serve


  • Step 1

    Trim and peel the pineapple, removing the eyes with a small knife, then cut into 2½ cm-thick rounds. Use a small round cutter or knife to remove the core.

  • Step 2

    Tip the pineapple rings into a frying pan over a medium heat and pour in just enough water to cover (about 500ml). Add the sugar, rum (if using), lime leaf and most of the chilli slices.

  • Step 3

    Bring the mixture to the boil, then reduce the heat and simmer for a couple of minutes until the sugar has dissolved and the pineapple is cooked but still holding its shape. Remove from the heat, leave to cool completely and chill the pineapple until cold.

  • Step 4

    Lift the cold pineapple rings from the syrup (reserve this for later), sprinkle with more sugar and torch with a kitchen blowtorch or put under a hot grill until caramelised and slightly charred in spots.

  • Step 5

    Put on plates and scatter with mint leaves and the remaining chilli slices. Serve with the ice cream and drizzle over any left-over poaching syrup.

Try more pineapple recipes

A slice of ginger and rum cake topped with a scoop of ice cream and a wedge of pineapple, on a blue plate with an orange background

Nutritional Information

  • Kcals 424
  • Fat 0.4g
  • Carbs 102.8g
  • Sugars 102.6g
  • Fibre 2.6g
  • Protein 1.2g