So this was another experiment for a special occasion healthier dessert option – made a little bit naughty with the addition of rum!
You will need:
1 pineapple – chopped into even chunks
2 large oranges juiced
2 cinnamon sticks
2-3 pieces of star anise
1 cm of fresh ginger chopped into slices
1/3 tsp cardamon
3 pieces of cloves
1 large tbsp of sugar-free orange marmalade
A good glug of rum! I used Malibu rum because I like the coconutty-taste it has
1 bag of desiccated coconut
Place all ingredients in a bowl to form a liquid marinade for the pineapple chunks, then leave to soak in this for minimum 1 hour in the fridge
While the pineapple is marinading, toast a bag of desiccated coconut in a dry pan until golden brown. This can be used later to sprinkle on top when serving, enhancing the Malibu Caribbean taste.! I recommend toasting the whole bag even if you do not use it all in this dish as you can store it in an air-tight container and have it on-hand for future dishes. It works great as a topping on oats, yoghurts and curries.
Once your pineapple has sufficiently soaked up all that spicy, juicy, boozy deliciousness it’s ready to be grilled! Remove the chunks from the marinade and pop on a grill tray under a medium-high heat and grill to your desired preference. I love a BBQ-style char so i used quite a high heat but this is up to you.
A delicious dessert option sprinkled with the toasted coconut and some dairy-free ice-cream or coconut yoghurt/cream and the best part – left overs make a fantastic cheeky breakfast topping!