Caribbean Pineapple

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Serves 4.


  • 1 pineapple
  • 2 tablespoons butter
  • 1 vanilla pod
  • seeds from 4 cardamom pods
  • 1 tablespoon honey
  • 2 tablespoons white rum


Peel the pineapple and cut into 1.5 cm thick slices.
Cut each slice in half.
Heat butter in a frying pan over a medium heat and add the pineapple to the pan.
Scrape the seeds from the vanilla pod into the pan and also add the cardamom seeds. Add the honey and white rum to the pan and cook the pineapple until golden in parts and just tender.
Serve warm with ice cream or mascarpone.

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