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grilled pineapple with ghost chili

Hot desserts: Grilled pineapple, ghost chili and aged rum

Ghost chili and aged rum give extra flavor to the classic, sticky sweet, grilled pineapple dessert.
Course Dessert
Cuisine Fusion
Prep Time 12 hours
Cook Time 1 hour
Total Time 13 hours
Servings 6
Author Johan Johansen

Ingredients

For grilled pineapples:

  • Two pineapples
  • 50 ml of ghost chili and spiced rum syrup
  • 50 ml of reduced pineapple syrup see note
  • 50 ml of aged rum
  • Juice of one lime

For vanilla custard:

  • Two egg yolks fresh from trusted source or pasteurized
  • 1 tablespoon of sugar
  • 150 ml of heavy cream
  • Seeds of one vanilla pod
  • One dash of ghost chili and spiced rum syrup
  • Sweet licorice syrup to taste Johan Bülow brand works really well!

Instructions

  1. Peel pineapple, remove core and cut into long strips lengthwise. Place in plastic bag.
  2. Mix syrup, pineapple juice and rum. Pour over pineapple and place securely in fridge. Marinate overnight, turning the bag every now and then.
  3. Heat grill pan to medium high.
  4. Remove pineapple strips from marinate, reserve marinade.
  5. Grill pineapple strips a few minutes on each side. Work in batches, making sure not to crowd the pan.
  6. Cut grilled pineapple strips into irregular bite-sized chunks and return to marinade.
  7. Squeeze over juice of one lime, toss, taste and add more syrup, or rum if needed. Return to fridge.

Vanilla custard:

  1. In a bowl, whisk egg yolks and sugar till light and airy. Set aside.
  2. In another bowl, mix vanilla with heavy cream and whip till soft peaks.
  3. Gently fold egg mixture into whipped cream.
  4. Set aside.

To serve:

  1. Put pineapple chunks in individual bowls, top with some of the marinade.
  2. Pour a nice dollop of custard on top of every bowl.
  3. Add an attractive drizzle of sweet licorice syrup on top of custard.

Recipe Notes

For reduced pineapple syrup: Add a cup or so of liquid from a quality can of pineapple slices to a heavy bottom pan and bring to a boil over medium heat. Boil till thickened and syrupy. Allow to cool.