This Caramelized Malibu Pineapple with Vanilla Caramel Syrup is a lot easier to make than it is to say! Beautiful, fresh pineapple slices are caramelized on the pan with a vanilla caramel syrup to create sweet, sticky, slightly charred pineapple pieces. The first steps of caramelizing the pineapple can also be done on the grill or BBQ. My favourite way to serve this dessert is with a few scoops of vanilla ice cream. However, it can be served in many ways, allow it to cool and use it as a cake filling, a cheesecake topping, have it simply with cream, or just eat it on it’s own. The base recipe is vegan (if you choose a different rum as Malibu is not 100% vegan) and gluten free so there is a million ways you could serve this. The only limit is your imagination!
There are a number of ways to tell if a pineapple is ripe.
The method I consider to be the most inaccurate method which has gained popularity all over the internet is to pull the leaves. It is said that if you tug at the green leaves on top and they pull out easily, the pineapple is supposed to be ripe. I personally, have never found this to be an accurate way to gauge ripeness.
The main things to look out for are; skin colour, feel and smell.
Usually, underripe pineapples start off mainly green in colour with highlights of yellow. As they ripen, they tend to lighten in colour and turn yellow and light orange. When choosing a pineapple, choose the colour carefully. If you are not intending on eating it immediately, maybe you should opt for a slightly under ripe greenish pineapple. However, if you plan on consuming it shortly after purchasing, you might want to go for a ripe, golden pineapple. Pay attention closely to the skin of yellow, golden and light orange pineapples. In between the diamond shaped skin, sometimes small amounts of white, fluffy mould can start to develop. This mould sometimes forms at the base of the pineapple too. If you noticed any mould forming, it’s likely over ripe and best to avoid.
There isn’t a huge difference in how a pineapple feels when it is under or over ripe. Ripe pineapples will feel just a tiny bit softer when you squeeze it compared to an under ripe fruit. A rock hard pineapple that has absolutely no give when you squeeze it is very likely to be under ripe.
Smell can often be a great indicator for how ripe a pineapple is. To smell a pineapple it’s best to smell the bottom of the fruit. No smell at all can suggest the pineapple isn’t ripe. If the base smells sweet and fragrant, it is likely it is ripe. However, if the base smells a little acidic or vinegary it might be over ripe.
If you aren’t confident in telling when a pineapple is ripe, some brands offer a type of golden or “extra sweet” pineapple, such as Fyffes and Keelings. These are pineapples that are supposedly ready to eat on purchase and tend to be a bit sweeter, even when underripe.
To make this recipe we can break it down into two easy steps;
This step is super simple and easy. I used a deep sided pan for this but you can also use a grill or BBQ.
To begin, heat up the pan on medium and add a little bit of oil. Carefully add fresh slices of pineapple to the pan, leaving just a little space in between each one. Cook for 3-4 minutes until the pineapple have started to caramelised and turn brown. Flip each piece of pineapple and cook for another 3-4 minutes until both sides have a nice golden brown colour and the pineapple has softened.
Carefully pour one shot of Malibu coconut rum over the pineapple. It will splutter a little bit so be careful. Cook for 1-2 minutes until the pineapple has absorbed all the rum. Remove the pineapple from the pan and leave on a dish to one side while you continue with the remaining pineapple. Continue the previous steps with the remaining pineapple. Once all the pineapple has been cooked, remove all from the pan.
To make the vanilla caramel syrup, I like to use the same unwashed pan that the pineapple is caramelized in. This is to add extra flavour into the caramel. This does however, give the caramel syrup a darker colour. If this bothers you, you can wash the pan in between steps.
To begin making the syrup, add about a quarter of the caster sugar. Shake the pan a little so the sugar creates an even layer. Cook on medium for 4-5 minutes, keeping a close eye on it. The sugar should start to melt and caramelise a little. Once the sugar has completely melted and has turned a light golden brown, you can sprinkle over another quarter of the caster sugar. Using the wooden spoon, mix the sugars together. Leave to cook for another minute or two until the sugar has melted and become one colour again. Keep repeating these steps until all the sugar has been used. The caramel should be liquid, not grainy and a golden brown colour. It may be a little darker than a usual caramel because the pan we used wasn’t cleaned in between. This is to help build flavour in the caramel.
Once the final sugar addition has melted fully, add the water and vanilla paste to the pan. The sugar will splutter up so be careful. The sugar will probably crystallize and harden but don’t worry, this is normal! Cook on medium for another 3-4 minutes until the sugar has completely dissolved. If you have any sugar stuck on the wooden spoon, you can leave the spoon in the liquid while it cooks to dissolve.
Once all the sugar has dissolved, turn the heat up to medium high and leave to reduce for 4-5 minutes. The syrup is ready when it starts to thicken slightly. Be careful not to leave it too long, as it will thicken and harden a lot when it starts to cool. If this is the case, add more water and heat until melted.
Once the syrup has thickened a little, add the pineapple into the syrup and cook for 1-2 minutes to warm the pineapple back up.
My favourite way to serve this dessert is by adding a few scoops of vanilla ice cream to a bowl or plate. Add a couple pieces of warm pineapple and drizzle over some of the caramel syrup.
I used fresh pineapple for this caramelized malibu pineapple with vanilla caramel syrup recipe but you can absolutely used tinned pineapple. Opt for the pineapple rings if possible. Drain the rings well, and cut in 2 pieces before caramelizing.
Once cooled, the pineapple can be stored in the syrup. Place into an airtight container and store in the fridge for 3-5 days. Allow them to come back up to room temperature for 20-30 minutes before serving. You can also pop them in the microwave for 30 seconds to warm before serving.
My favourite way to have this pineapple is warm with some vanilla ice cream. However, you could serve it on yoghurt, rice pudding, porridge or simply with whipped cream. If you allow it to cool it can be used as a cake filling, a cheesecake topping, add to a pavlova for a tropical twist or serve with a coconut mousse or panna cotta.
Maybe you want to veganize this recipe, remove the alcohol or you don’t like the taste of coconut. There are many different spirits or juices you could use instead. Here are some ideas;
-Orange juice
-Lime juice
-Dark Rum, such as Havanna
-Spiced Rum, such as Captain Morgans
-Tequila, such as 1800
-Orange flavour liqueurs, such as Cointreau
I have a pineapple corer and slicer that is a tool used for cutting pineapples. You slice off the top of the pineapple, place the center of the corer into the core and push down while twisting. It creates perfect rings every time and is so easy to use. If you don’t have access to one of these, you can slice off the top and end of a pineapple. Then, with a sharp knife, carefully remove the skin of the pineapple. Slice the pineapple into thick circles, then using a small round pastry or biscuit cutter, cut out the core from the middle of each ring.
For more No Bake Recipes, check out my No Bake Category, here.
Maybe you’re interested in Dessert Recipes in general? You can take a peek at my Dessert Category, here.
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