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    Grilled pineapple with toasted brioche

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    Grilled pineapple with toasted brioche

    Pineapple is a fruit that grills beautifully. It holds together well and a light charring enhances its natural tropical sweetness. The spiced rum caramel works as a great glaze and also doubles up as a sauce at the end, but it can burn easily whilst you’re grilling so keep the pineapple moving as it cooks.

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 20 minutes

    Serves: 4


    150g caster sugar
    75ml water
    3 Waitrose Cooks’ Ingredients Star Anise
    4 tbsp dark rum
    1 large pineapple, peeled, cored and quartered

    For the vanilla cream:
    300ml double cream
    1 tbsp icing sugar, sifted
    1 vanilla pod, seeds scraped
    1 tbsp dark rum

    To serve:
    4 slices essential Waitrose Sliced Brioche Loaf
    25g butter, melted


    1. Bring the sugar, water and star anise to the boil in a large non-stick frying pan and boil for 7-8 minutes. As soon it reaches a dark amber colour, remove from the heat and stir in the rum. Combine the ingredients for the vanilla cream in a large bowl, whisk to soft peaks then cover and chill.

    2. Preheat the barbecue for direct grilling. Thread each pineapple quarter onto a skewer, brush with the caramel then grill for 7-8 minutes, turning regularly and brushing with the caramel until softened and lightly charred. Remove from the heat and give a final brush with the caramel.

    3. Brush the brioche slices with butter and lightly toast on the barbecue. Serve the pineapple with the brioche, vanilla cream and a drizzle of any leftover caramel. 

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    Cooks tip: You will need 4 skewers. If using wooden skewers, soak in warm water for an hour to avoid burning.

    Recipe taken from Fire & Smoke by Rich Harris, Kyle Books, 2016


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