Roasted Caramel Pineapple

I recently found a new show to love. It’s called Take Home Chef and it’s on TLC. If you are not familiar with this foodie show it can be summed up in just a few words: Hunky Aussie Cooks Awesome Food.

Actually there’s a little more to it. This guy walks around grocery stores with a camera crew. He spies someone shopping and asks them if they are cooking for someone else and if he can come to their house and do the cooking instead. It’s a pretty neat concept and I can guarantee that if I ever see this guy in my grocery store (highly unlikely but one can dream) I am all over him it.

When I first came across this show I thought I’d just love to listen to the guy’s accent, but wow can he cook! Even my hubby got into a few episodes, and so our dinner that day was conceptualized. I have a few of this guy’s recipes to share, but today is the roasted pineapple 🙂 Slurp!


Roasted Caramel Pineapple

1 fresh pineapple

6 whole cloves*

1/2 stick butter

1/2 cup sugar

Malibu Rum*

1. Cut the outer skin off your pineapple. If you are not sure how to do this you can google or youtube some instructions, but it’s very easy. The first thing I do is cut off the very bottom and the top. Then working my knife carefully down in strips, cut off the outer skin while working around the entire fruit.

2. Cut the pineapple in half lengthwise, then cut a V into the center of both halves to remove the woody core. Discard everything you’ve just cut off.

3. Turn the two halves over so you’re looking at the outsides. Place about three cloves randomly into some of the holes on each half. *If you don’t have whole cloves, just sprinkle a bit of ground clove onto the surface of each half.

4. Melt your butter in a large saucepan or roasting pan over medium heat on the stove. Make sure this pan can go into the oven. Place the pineapple cut side down into the butter.

5. Let the butter brown a bit. Toss in the sugar and stir it up best you can. You can even us more sugar if needed. *The chef, Curtis Stone, said, “Just throw a handful of sugar in there.” And FYI his hands are big, so it looked like a lot of sugar. Cook a few minutes more but don’t let the sugar or butter burn.

6. Preheat the oven to 400* and place the pan inside to cook down the fruit a little and let the sugar and butter carmalize. *I really don’t know how long it’s suppose to be in there. I left it in about 30 minutes and realized later it could have cooked longer.

7. Remove pan and pour a shot or two of Malibu rum over the top of the pineapples and serve. *Because I was feeding this to my kids I wanted the flavors to mingle more and not taste like alcohol so I put the pineapple back into the oven for a bit after I added the Malibu.


This was delicious but I would definitely try it again. Curtis got such a great, thick caramel syrup under his pineapple and I didn’t- so back to the drawing board I go. Unfortunately this was one of the few recipes from the show that I have been unable to find online. However, you can watch the episode(s) yourself. This one was season 1, episode 4: Natasha. And you can view it via Netflix or even from Enjoy!

tempt tuesday



7 thoughts on “Roasted Caramel Pineapple

  1. I saw the episode a few weeks ago and couldn’t stop thinking about this! Tried it tonight with half a pineapple (kids ate the other half fresh) and it turned out beautifully. I left it in 30 min, then another 10 after adding the Malibu. SO good.

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