Heston's grilled pineapple and ice cream sundae

"Spit-roasted pineapple is one of the stars of my restaurant Dinner. Here is a simple recipe that uses the barbecue to char and caramelise the pineapple a little, giving it a wonderfully complex flavour – sweet, deep and aromatic. Team it with some quickly whisked together lime cream and a scoop of popcorn ice cream, and you can turn the king of fruits into a dessert fit for a king." Heston

  • Vegetarian


20g caster sugar
200ml whipping cream
Juice of 4 limes, and zest of 2
1 small essential Waitrose Supersweet Pineapple
200g light brown muscovado sugar
500ml tub Heston from Waitrose Salted Caramel Popcorn Ice Cream
70g Waitrose Seriously Buttery Caramel Dipping Sauce


1. Combine the sugar, cream, the zest of 2 limes and juice of 1 into a bowl and whisk to medium peaks.

2. Cut the pineapple into 6 pieces lengthwise, remove the core then remove the skin keeping it in 1 whole piece and reserve. Place the pineapple slice on the preheated barbecue until charred marks appear, approximately 1 minute, and rotate to achieve marks on all sides. Remove from the barbecue and toss in a bowl with the juice of 3 limes, followed by the muscavado sugar, to thickly dust. Return to the coolest part of the barbecue and rotate to form a caramel, being careful not to overcook the sugar.

3. Heat the caramel sauce as per pack instructions. Cut the pineapple into thick slices, arrange on the reserved skin and place on a plate. Place a large scoop of the popcorn ice cream on the side and serve with a couple of dollops of the whipped cream, drizzled with caramel sauce.

  • Preparation time: 15 minutes
  • Cooking time: 5-6 minutes
  • Total time: 20-21 minutes 25 minutes

Serves: 6

Nutritional Info

Typical values per serving:

Energy 2363.96kJ
Fat 26.1g
Saturated Fat 16.3g
Carbohydrate 79.1g
Sugars 76g
Salt 0.3g

Click here for more information about health and nutrition

4 stars

Average user rating Based on 10 ratings

This recipe was first published in Wed Jul 31 08:44:00 BST 2013.