Serve with vanilla or butterscotch ice-cream to transform it into a dessert
Serves 4
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A tropical and fruity crowd-pleaser, our recipe for rum-glazed and roasted pineapples on skewers takes no more than five main ingredients. Each bite promises sweet and boozy flavours within slightly charred yet luscious pineapple flesh – making it an unconventional dinner party treat you simply cannot resist.


  • 2 small pineapples (1.8 kg)
  • 6 whole star anise
  • 1 cup (250ml) dark rum
  • 2 medium limes (180 g)
  • 2 tbsps fresh mint leaves
  • 150 g caster sugar
  • 100 g unsalted butter

Grease and line a large oven tray.


Peel and trim pineapples; reserve half the trimmings. Halve pineapples lengthways; cut each half into four wedges. Cut out the core from each piece; reserve core pieces. Thread pineapple pieces onto metal skewers. Pat pineapple dry with paper towel.


Preheat a chargrill plate or barbecue on high; cook pineapple skewers for 1 min each side or until grill marks appear. Transfer pineapple to lined tray.


Crush star anise using a mortar and pestle (or use the base of a clean saucepan). Place in a medium heavy-based saucepan with sugar, reserved pineapple cores and trimmings, and ¼ cup (60 ml) water; cook over low heat, stirring, until sugar dissolves. Increase heat to medium; cook, without stirring, for 15 mins or until a golden brown caramel forms, swirling the pan to colour evenly.


Preheat oven to 200 C.


Taking care, as the mixture will splutter, add ¾ cup of the rum to the caramel. Increase heat to high; boil for 2 mins or until syrupy. Add butter and 1 cup (250 ml) water; boil for 10 mins until thick. Add remaining rum; cook for a further 2 mins. Strain into a heatproof jug; discard solids.


Brush pineapple with rum syrup. Roast pineapple in oven, basting every 10 mins with the syrup, for 45 mins or until tender and caramelised. Cool slightly. Cut limes into cheeks or wedges.


Serve pineapple skewers drizzled with roasting juices and any remaining syrup; top with mint leaves and lime cheeks.

TIP It’s best to buy pineapples with the tops attached. Whole star anise are available from most supermarkets; if you can’t find them, use cinnamon instead.


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