Caramelised pineapple breakfast bowl!

I love buying whole pineapples. For such an exotic fruit, it’s so accessible and cheap (you can pick up a small/medium one for around a quid at most supermarkets), and super easy to prepare – never overpay for the pre-chopped stuff. A quick google search has told me that it has various health benefits – it aids digestion, high in vitamin C, and can reduce blood clots… what’s not to love? This recipe is a really tasty way of preparing and serving it, and can be eaten for breakfast, brunch, dessert or even as an indulgent snack!

Ingredients (Serves 2 portions)

  • 1/2 a small/medium pineapple (about 400-500g)
  • 3 tbsp caster sugar
  • 1 tbsp golden/dark rum
  • Zest of 1 lime
  • 10 large mint leaves
  • 1 pot of plain, full fat Greek yoghurt
  • 50-100g granola
  • Drizzle of Honey to serve


  1. Top and tail (cut both ends off) the pineapple, making sure you can place it securely on the flat bottom. Cut the skin off the pineapple, slicing down the sides of the pineapple in a curving motion with your knife. Try not to cut off too much flesh with the skin, but keep cutting until the majority of the spiky brown holes disappear.
  2. Chop the pineapple in half length ways, and then cut each half down length ways again. You should now be left with 4 long quarters. Cut down the middle where there is an edge (or right angle), removing the hard core from all 4 quarters. Chop up all the quarters, once length ways, then chop down the quarters into your desired sized chunks. Store 1/2 of the chunks in a container or zip lock bag and refrigerate.
  3. Place a large frying pan on a high heat. Once hot, add the pineapple chunks, and add splash of water to the pan, and stir occasionally.
  4. After 2 minutes of frying, add in the sugar, and another small splash of water. Stir/swill the pan occasionally, and once the water has evaporated, add in the rum. Be careful at this stage, as it may catch fire (or flambé). If this happens, blow on the pan until it goes out, or just let the alcohol evaporate, and the flame will go out. Cook until the pineapple starts to go a golden, caramelised colour, then take off the heat.
  5. Wash the mint leaves, and place them inside each other, with the largest on the outside, and slice thinly.
  6. Serve the Greek yoghurt in 2 bowls, and top with the pineapple. Sprinkle the granola, lime zest and chopped mint over the top of each bowl, and drizzle with honey.

Hope you like this one, and be sure to check out my other breakfast/brunch recipes by looking under the tabs on the left hand side of my homepage. If you don’t already, follow @OTCooks_Eats on Instagram for all the latest updates, and let your friends and family know about the blog. Much Love guys,




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