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  • Writer's pictureOllie Tarrant

Caramelised pineapple breakfast bowl

Updated: Jan 1, 2021

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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 small/medium pineapple

  • 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 the pineapple, making sure it can be placed 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, making sure the majority of the spiky brown holes are cut away.

  2. Chop the pineapple into quarters length ways. Cut the hard core (the right angle) away from all 4 quarters. Chop each quarters once length ways, then into 2cm thick slices down the quarters.

  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. 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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