A couple of years ago we had an amazing holiday in St Lucia. DH had accrued so many air miles on his business travel that we got business class flights FREE – hurrah! The resort we stayed in was lovely – the food was delicious, the beach was gorgeous, the tropical vegetation was beautiful, and the people were all extremely friendly and welcoming. Everything was terrific.
One day we took a tour called something like “Taste of St Lucia” which included a rainforest trip to eat weird and wonderful fruits like golden apple, and lunch on a plantation which included ground provisions pie and green fig salad (which is made with unripe bananas, and not a fig in sight).
We finished up with a tour of a rum distillery, followed by an extensive rum tasting 🙂 Although having Kipper with us meant we couldn’t really get too stuck in to the rum selection. Hey ho. We came away with a couple of bottles of Chairman’s Reserve, and a bottle of Marigot Bay Coconut Rum, the latter of which we agreed would be FANTASTIC poured over chocolate cake. (This hypothesis was tested shortly after our return. We were entirely correct.)
So, the other day we were having a barbecue (Summer! Hooray!) and there was a pineapple for dessert. DH suggested that, since there was plenty of heat left in the charcoal, we should try barbecuing it. Good idea, I said.
A few minutes later, I was struck by inspiration. The coconut rum! We barbecued the pineapple slices then poured the rum over. Oh. My. Goodness. The coconut rum was soaked up by the hot, caramelised pineapple, to produce sweet, fruity, tropical mouthfuls of utter deliciousness. I won’t say that our back garden was suddenly transported to the Caribbean, but it was a terrific way to finish an al fresco dinner. YUM.
Obviously we didn’t douse Kipper’s pineapple slice with rum. She had hers with vanilla ice-cream. Which was pretty good too. (Pineapple + rum + ice-cream was spectacular, obviously.)
I should just add that the Marigot Bay coconut rum is, in my opinion, quite considerably nicer than Malibu. If Malibu is the only coconut rum available, I can’t guarantee the level of deliciousness that will be reached. You’ll have to try it to find out. It’s a tough job, but someone has to do it.
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- 1 medium pineapple
- 150ml coconut rum
- vanilla ice-cream (optional) to serve
- Peel the pineapple, and cut into eight slices, each around 12-15mm thick. Remove the core with a knife or apple corer.
- Once the barbecue is hot, grill the pineapple slices for a few minutes on each side, until heated through and browning in places.
- Place the slices in a dish and pour 15-20ml (a generous tbsp) of coconut rum over each slice.
- Eat warm, with ice-cream if desired.