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BBQ Honey Chilli Pineapple

  • Vegetable
Time1 hour Time4
BBQ Honey Chilli Pineapple

Sliced thick, slicked with oil, and dusted in spicy Honey Chilli Seasoning, then kissed by the flames until it’s dripping with smoky char. Slathered in a sticky, rum-spiked glaze that’s sweet, sharp, and just a little dangerous.

ingredients

  • 1 Tbsp Honey Chilli Rub
  • 100ml Skulduggery Pineapple Rum
  • 50ml Water
  • 2 Tbsp Light Soft Brown Sugar
  • 1/4 Tsp Ground Nutmeg
  • 1/4 Tsp Ground Allspice
  • 1/4 Tsp Ground Cinnamon
  • 200ml Crème Fraiche
  • 2 Limes, zested and juice
  • 1 Pineapple, peeled and cut into 4 wedges
  • 1 Red Chilli

Buy the items

Skulduggery Pineapple Rum
£34.00
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Honey Chilli Seasoning
Honey Chilli Seasoning
220g £8.99
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Directions

  1. Make glaze by heating rum in a small pan on low heat, stir in sugar until dissolved.
  2. Turn up heat and bring to boil.
  3. Boil for 2-3 minutes until mixture thickens slightly, remove from heat and add Honey Chilli Seasoning.
  4. In a separate bowl, mix crème fraiche with lime juice and zest.
  5. Preheat BBQ to medium/high heat.
  6. Slice pineapple into 4 wedges, coat with a neutral oil, dust with Honey Chilli Seasoning and grill.
  7. Brush pineapple with glaze, turning every so often until golden brown.
  8. Finish with extra dusting of Honey Chilli Seasoning, lime zest and chopped red chillies.
  9. Serve with crème fraiche for dipping!

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