Grilled Pineapple with Banana Rum Compote

A tropical dessert of char-grilled pineapple paired with a warm banana, rum and orange compote, finished with vanilla ice cream and toasted coconut.

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Keyword: Pineapple, Banana, Rum, Ice Cream

Category: Ice Cream

Course: Dessert, Desserts, Hot

Cuisine: Caribbean

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: Servings

Calories: 360kcal

Author: MJF

Cost: £5.00

1 each medium Pineapple, peeled, cored and cut into 4 thick slices approx.. 900g
60 g Unsalted Butter diced 2 oz
2 each Bananas peeled and sliced large
60 g Soft Brown Sugar 2 oz
¼ tsp Ground Cinnamon
30 ml Dark Rum 2 tbsp
60 ml Fresh Orange Juice 4 tbsp
4 Scoops Vanilla Ice Cream
20 g Toasted Coconut shredded ¾ oz

Heat a grill pan or barbecue until hot. Place the pineapple slices on the grill and cook for 2–3 minutes on each side until caramelised and marked with a crosshatch pattern.
Transfer to serving plates and keep warm.
Melt the butter in a sauté pan over medium-high heat.
Add the bananas and toss quickly until lightly golden.
Sprinkle in the brown sugar and cinnamon, stirring until the sugar melts and coats the bananas.
Pour in the rum and carefully flambé, allowing the alcohol to burn off. Add the orange juice and simmer briefly until combined into a glossy sauce.
Place a scoop of vanilla ice cream on top of each pineapple slice.
Spoon over the banana rum compote, making sure to drizzle some of the sauce.

Sprinkle with toasted coconut and serve immediately.
This dessert pairs beautifully with crisp almond biscuits or a splash of chilled dessert wine.

Chef’s Tips & Variations

Alternative Fruits: Replace pineapple with grilled mango cheeks or roasted peaches for a twist.
Coconut Cream Sauce: Add a splash of coconut cream to the compote for extra richness.
Spiced Rum or Liqueurs: Swap dark rum for spiced rum, Grand Marnier, or even Malibu for a flavour variation.
Nut Crunch: Garnish with toasted almonds, cashews, or macadamias instead of coconut.
Lighter Option: Serve with Greek yoghurt or coconut yoghurt instead of ice cream.
Showstopper Version: Stack alternating layers of grilled pineapple and banana compote into a tower and drizzle with warm sauce at the table.

To allow you to spend more time with your guests, the pineapple and banana compote can both can be prepared ahead of time.

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