Caramelised Pineapple Slices with Coole Swan Cream & Pine Nuts


  • 1 Large Ripe Pineapple
  • 1-2 Tablespoons Caster Sugar
  • 1 Fresh Lime
  • 1/2 Teaspoon Honey

Coole Swan Cream

  • 300g Marscapone
  • 150ml Coole Swan

To Serve

  • 4 Tablespoons Toasted
  • Pine Nuts
  • 1 Fresh Lime


  • Place a griddle pan or similar pan on a medium heat.
  • Carefully remove the skin of the pineapple and cut it into 6 slices.
  • Sprinkle the caster sugar over the slices and squeeze on the lime juice and leave to marinate for 10 minutes.
  • Drizzle a small amount of honey over the slices and carefully place on the hot pan.
  • As this is cooking, mix the Coole Swan and marscapone and set aside.
  • Turn the pineapple slices after 1-2 minutes depending on how hot your pan is and cook on the other side.
  • Place the slices on a serving dish, drizzle on the remaining honey, lime juice, toasted pine nuts and finally the Coole Swan marscapone cream and serve.

Serves 6