Charred Pineapple with Coconut Rum Caramel Sauce
Slices of pineapple are lightly charred on a sheet pan to deepen their tropical sweetness, then drizzled with a smoky coconut rum caramel for a vibrant, island-inspired dessert.
Method
How to make it
- 01
Preheat the oven to 230°C (450°F) and line a large sheet pan with parchment paper.
- 02
Arrange pineapple rounds in a single layer on the sheet pan. Place under the broiler for 8–10 minutes, turning once halfway, until edges are darkened and caramelized but not burnt.
- 03
While the pineapple chars, melt butter in a small saucepan over medium heat. Add sugar and cook, stirring gently, until it dissolves and turns a deep amber color, about 6–8 minutes.
- 04
Remove from heat and carefully whisk in coconut cream, rum, smoked sea salt, and vanilla extract until smooth. Return to low heat and simmer for 2 minutes to thicken slightly. Remove from heat.
- 05
Place the charred pineapple rounds on serving plates and drizzle generously with the warm coconut rum caramel sauce.
- 06
Finish by sprinkling lime zest over each portion for brightness and serve warm or at room temperature.
From the editor
Cooking tips
- Watch the pineapple closely under the broiler to achieve a charred edge without burning; adjust the time based on your oven's intensity.
- For a non-alcoholic version, substitute rum with equal parts coconut water and a splash of vanilla extract.
- Use full-fat coconut cream for a richer caramel sauce and a silkier texture.
- This dessert can be prepared ahead by broiling pineapple and making caramel separately; reheat caramel gently before serving.
Published June 1, 2026