This whole roasted pineapple recipe comes from chef Romy Gill. Romy says, "Try to find a ripe pineapple (make sure the outside is golden, not green) but if you can’t I would recommend keeping one near bananas for a couple of days to ripen it."


  • 200g soft light brown sugar
  • 4 tbsp pomegranate molasses
  • 2 tbsp balsamic vinegar
  • 1 tsp sea salt
  • 2 tsp dried chilli flakes
  • 1 very ripe pineapple, peeled


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Put the brown sugar into a medium frying pan over a low heat with 1 tbsp of water. As it melts, turn up the heat and keep shaking and swirling the pan until it forms a caramel the colour of a rusty penny. Add the pomegranate molasses and balsamic vinegar, and whisk well. Bubble for 2 minutes, then add the salt and chilli flakes. Put the whole pineapple in a roasting dish and pour over the caramel, ensuring it’s completely coated. Roast for 45-50 minutes, basting with the caramel a couple of times, until really tender to the point of a knife.

  • STEP 2

    Remove from the oven and transfer the pineapple to a plate, covering it with foil to keep warm. Pour the cooking juices into a pan and bring to the boil. Reduce until syrupy.

  • STEP 3

    Carve the pineapple into 6-8 slices, depending on its size, and drizzle with the spicy caramel.


Romy is a British/Indian chef, food writer, author and broadcaster.


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