It's official! I am obsessed with cooking with fruit. It started with the Grilled Strawberries and has progressed to BBQ-ing pineapple.
I spent Friday night tootling around Melbourne visiting several bottle shops; cursing Mojito drinkers and willing to trade my kingdom for some white rum.
My dinner guests and I were too full to eat dessert last night, but after Operation Bacardi I was not about to let my marinated pineapple go to waste. Yes I cooked these on the BBQ in my pajamas, but that's just how I roll.
Before you get too excited, this dessert needs to marinate overnight, so you need to get organised before you get grilling.
1 pineapple, peeled and chopped lengthwise
100ml white rum, don't for one second think dark rum will work (been there, wrecked that)
100gm caster sugar
2-3 pieces stem ginger
1 small red chili, halved and seeds removed
Place all the ingredients, except the pineapple, in a pot and stir it well to make sure the sugar dissolves. Slowly bring to the boil and then remove from the heat. Let the syrup cool slightly.
Put the pineapple sticks in a container that has a lid and then pour the cooled syrup over the top. Make sure all the pineapple is coated, cover and place in the fridge overnight.
Fire up the BBQ and make sure the grill is super clean - you can also cook the fruit in a grill pan. Place the pineapple on the hot grill and turn after about 30 seconds. Cook each side until the pineapple starts to colour and char slightly.
Serve immediately with some ice-cream or cream.