Caramelised pineapple

This popular tropical fruit sings on the plate once browned and drizzled with a sugary sauce and nuts. Serve with ice-cream for a glorious summer dessert.

  • 20 mins preparation
  • Serves 8
  • Print


Caramelised pineapple
  • 1 medium (1.5kg) pineapple, peeled
  • 50 gram butter
  • 1/4 cup (55g) brown sugar
  • 1/4 teaspoon ground cardamom
  • 1/4 cup (35g) coarsely chopped pistachios


Caramelised pineapple
  • 1
    Cut pineapple into quarters lengthways; remove the core. Cut each quarter into 4 long wedges.
  • 2
    Heat 20g of the butter in a large, non- stick frypan over medium-high heat. Add pineapple; cook for 2 minutes each side or until golden brown. (You may need to do this in batches). Remove from pan; cover with foil to keep warm.
  • 3
    Add the remaining butter, sugar and cardamom to the pan. Stir to combine. Simmer, uncovered, over a medium heat until thickened.
  • 4
    Place 2-3 pineapple wedges on each serving plate. Drizzle with the sauce and sprinkle with pistachios. Serve with vanilla ice-cream, if desired.


Not suitable to freeze or microwave.

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