Pineapple with Ice Cream & Chilli Syrup

I found that Bethonga gold pineapples are the best in Australia. They give a stronger flavour with less acidic than other regular pineapple, producing a very satisfied end result.

Recipe adapted from GoodFood October 2010


  • ½ cup caster sugar
  • ½ cup water
  • 3 birdseye chillies, seeded, finely chopped
  • 1 pineapple, peeled
  • 4 scoops honey or caramel ice-cream (I used vanilla ice-cream)
  • small mint leaves, to serve (I used chopped chillies)
  • pure icing sugar, to dust (I didn’t use as the pineapple is sweet enough.)


  1. Stir sugar and ½ cup water in a small pan on low heat until sugar dissolves. Increase heat to medium and boil for 7 mins, until syrupy. Remove from heat. Stir in chilli and set aside.
  2. Cut pineapple into four 2-3cm-thick slices. Using an apple corer or cookie cutter, remove core from pineapple slices.
  3. Preheat a chargrill or barbecue on high. (I used a grill pan to fry the pineapple slices and made the grill marks.) Cook pineapple for 3-4 mins each side, until golden. Divide pineapple slices between plates, top with ice-cream and drizzle over chilli syrup. Scatter over mint, dust with icing sugar and serve.
Source: Pineapple with Ice Cream & Chilli Syrup [Christine's Recipes]