Grilled Rum-Soaked Pineapple with Toasted-Coconut Yoghurt Cream

Grilled Rum-Soaked Pineapple with Toasted-Coconut Yoghurt Cream


  • ¼ cup Appleton Reserve Blend Rum
  • ½ teaspoon cinnamon
  • ¼ cup icing sugar
  • 1 pineapple (skin removed and sliced into rounds)
  • ½ cup long thread coconut, toasted
  • ½ cup Greek-style vanilla yoghurt
  • ½ cup cream

Try this with Appleton Estate 8YO Reserve Blend Rum

A rum with a full-bodied aroma reminiscent of Christmas cake and a balance of spice and nutty notes. Think vanilla, honey, dried orange peel and a hint of hazelnut.

Serves: 4-6

  1. In a bowl, combine the rum, cinnamon and icing sugar.
  2. Cut the pineapple slices in half and brush each with the rum mixture.
  3. Grill or pan-fry the slices until caramelised and golden.
  4. Whisk together the vanilla yoghurt and cream until softly whipped, then fold in half the coconut.
  5. Serve the cream in a bowl, garnished with the remaining coconut, alongside the warm seared pineapple.

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