Roast Pineapple with Coconut Rum Yoghurt
- Prep: 20m
- Cook: 45m
- Total: 1h 5m
- Difficulty: Intermediate
Overview
This warm, sticky, juicy-sweet treat is best shared straight from the pan. Serve with a generous dollop of your fave vanilla ice-cream and skip the rum & chilli if cooking for kids. For adults – opt for either the rum-coconut-cream or rum coconut yoghurt.
Ingredients
Method
- Preheat oven to 180C fan forced.
- With a sharp knife peel the pineapple from top to bottom leaving its crown on (refer to picture).
- Cover entire pineapple with Nuttelex, then roll in sugar, cinnamon, and vanilla before finishing with sprinkling of chilli & black pepper. Dot any extra Nuttelex on pineapple or just add to baking dish.
- Place coated pineapple on a tray drizzle some of the rum over the top.
- Place in oven to bake for 30-40 minutes basting a couple of time's during baking process so the buttery juices cook through the pineapple.
- Once golden and sticky, remove baked pineapple from oven, carve into desired serving size slices or wedges, then return to roasting and baste one more time with the syrup from the pan. Serve in the roasting pan with the coconut rum cream/ yoghurt or your fave vanilla ice-cream & extra chilli flakes on the side.
Chefs Tip
You can also bake the pineapple sliced rather than whole especially if you are not a fan of the core.
