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Barbecue Pineapple with Rum, Chilli & Coriander

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: Serves 4 1x
  • Category: Barbecue
  • Cuisine: Caribbean


Pineapple comes to live when it is cooked on the barbecue, and in this recipe it has been taken to the next level with chilli, coriander and a coconut rum drizzle.


  • 3 tbsp Golden Granulated Sugar
  • 1 1/2 tbsp Water
  • 1 tsp Coconut Rum
  • 1 Small/ Medium Pineapple
  • 1/2 Red Chilli, deseeded and finely chopped
  • Very Small Handful Fresh Coriander Leaves


  1. In a small saucepan over a low heat stir the sugar and water together until the sugar is completely dissolved. Remove from the heat and allow to cool.
  2. Meanwhile, prepare the chilli and top, tail and slice the pineapple into thick slices.
  3. Stir the rum into the cool sugar syrup until it is completely combined.
  4. Barbecue the pineapple slices until you get good, caramalised lines on each side, and serve piled onto a warm plate with the coriander and chilli sprinkled over and a very generous drizzle of the rum syrup.