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Pineapple: 3 more ways

Pineapple and coconut sorbet

Combine half a cup each of coconut milk and sugar in a saucepan with a few slices of fresh ginger. Bring to a simmer for a few minutes, then turn off the heat and let cool for half an hour. Whizz a peel, cored, chopped fresh pineapple in a food processor with the juice of half a lime to make a smooth puree. Mix the coconut mixture with the pineapple. Freeze in an icecream maker. Alternatively freeze in shallow pan until solid, then whizz til smooth in a food processor.


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Rum-roasted ginger pineapple

Put fresh pineapple pieces in an ovenproof dish with a lid. Splash over a generous gurgle of dark rum. Scatter over brown sugar or palm sugar (about quarter cup per pineapple). Add a pinch of ginger powder, or some fresh grated ginger, depending on how spicy you like it. Put a lid on and bake in a moderate oven for 30 minutes, until soft. Eat warm, or cold, with cream, ice cream or yoghurt.


Thai-style pineapple salad

Toss together fresh pineapple dice, chopped cucumber, a grated carrot, fresh mint and coriander leaves, sliced spring onions and a handful of salted peanuts. Dress with the juice of a lime, mixed with sugar, fish sauce, and fresh chilli to taste. Serve with barbecued prawns.


Text: Robin Powell

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Author: Robin Powell