This delicious dessert combines juicy caramelised pineapple with a rich, boozy chocolate sauce. Perfect for a barbecue or a special treat, it’s a fun and interactive recipe that everyone will enjoy!
Ingredients Needed:
For the Pineapple:
- 1 ripe pineapple
- approx. 250 grams demerara sugar
For the Chocolate Sauce:
- 200 grams dark chocolate (minimum 70% cocoa solids)
- 125 millilitres malibu
- 120 millilitres double cream
How To Make Caramelised Pineapple With Hot Chocolate Sauce?
- Prepare the Skewers: Soak 14 bamboo skewers in cold water to stop them from burning on the grill.
- Preheat the Grill or Barbecue: Get your grill or barbecue ready on high heat.
- Prepare the Pineapple: Slice off the top and bottom of the pineapple, then cut off the skin. Quarter the pineapple, cut each quarter into 3 wedges, and remove the woody core. Thread each wedge onto a soaked skewer and place them in a shallow dish.
- Make the Chocolate Sauce: Break the chocolate into pieces and melt it in a saucepan over low heat with the Malibu. Stir in the cream and any juice from the pineapple until smooth and thick. Pour into a serving bowl or small individual bowls.
- Caramelise the Pineapple: Lay the skewers on foil, coat the pineapple wedges generously with demerara sugar, and grill or barbecue until caramelised and slightly charred.
- Serve and Enjoy: Arrange the pineapple skewers on a plate and let everyone dip them into the warm chocolate sauce.
Recipe Tips:
- Pick a ripe pineapple: Choose one that smells sweet at the base for better flavor.
- Don’t skip soaking the skewers: It prevents them from catching fire while grilling.
- Melt chocolate on low heat: High heat can cause it to burn or separate.
- Add sugar just before grilling: This helps create a crisp, caramelised coating.
- Serve hot: The pineapple and chocolate taste best when warm and freshly prepared.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover caramelised pineapple and chocolate sauce cool completely to room temperature. Store the chocolate sauce in an airtight container in the fridge for up to 3 days. The pineapple is best served fresh and is not ideal for storing.
- Freeze: The chocolate sauce can be frozen. Place it in a freezer-safe container and freeze for up to 3 months.
- Reheat: Add the sauce to a saucepan and heat gently over low heat, stirring constantly, until smooth and warmed through.
Nutrition Facts:
- Calories: 320 kcal
- Total Fat: 18 g
- Saturated Fat: 10 g
- Cholesterol: 15 mg
- Sodium: 20 mg
- Potassium: 150 mg
- Total Carbohydrate: 38 g
- Dietary Fiber: 3 g
- Sugars: 34 g
- Protein: 4 g
Try More Nigella Lawson Recipes:
- Nigella Chocolate And Orange Cake
- Nigella Chocolate Self Saucing Pudding
- Nigella Courgette Chocolate Cake
Nigella Caramelised Pineapple With Hot Chocolate Sauce
Description
This delicious dessert combines juicy caramelised pineapple with a rich, boozy chocolate sauce. Perfect for a barbecue or a special treat, it’s a fun and interactive recipe that everyone will enjoy!
Ingredients
For the Pineapple:
For the Chocolate Sauce:
Instructions
- Prepare the Skewers: Soak 14 bamboo skewers in cold water to stop them from burning on the grill.
- Preheat the Grill or Barbecue: Get your grill or barbecue ready on high heat.
- Prepare the Pineapple: Slice off the top and bottom of the pineapple, then cut off the skin. Quarter the pineapple, cut each quarter into 3 wedges, and remove the woody core. Thread each wedge onto a soaked skewer and place them in a shallow dish.
- Make the Chocolate Sauce: Break the chocolate into pieces and melt it in a saucepan over low heat with the Malibu. Stir in the cream and any juice from the pineapple until smooth and thick. Pour into a serving bowl or small individual bowls.
- Caramelise the Pineapple: Lay the skewers on foil, coat the pineapple wedges generously with demerara sugar, and grill or barbecue until caramelised and slightly charred.
- Serve and Enjoy: Arrange the pineapple skewers on a plate and let everyone dip them into the warm chocolate sauce.
Notes
- Pick a ripe pineapple: Choose one that smells sweet at the base for better flavor.
- Don’t skip soaking the skewers: It prevents them from catching fire while grilling.
- Melt chocolate on low heat: High heat can cause it to burn or separate.
- Add sugar just before grilling: This helps create a crisp, caramelised coating.
- Serve hot: The pineapple and chocolate taste best when warm and freshly prepared.
Nigella Caramelised Pineapple With Hot Chocolate Sauce