Drunken Pineapple

Preparation info
  • Serves —


    • Difficulty


    • Ready in

      30 min

Appears in
Masu: Fresh, contemporary, accessible Japanese for the home cook

By Nic Watt

Published 2016

  • About

This drunken pineapple takes the ingredients of a classic piña colada and turns them into a modern dessert. When people ask me to bring a plate to a barbecue, I often bring this. No one expects to be cooking pineapple like this and it’s a memorable way to finish a great meal with friends.


  • 1 ripe pineapple
  • 110 g ( oz) demerara sugar


This is best cooked over a barbecue, so get your coals hot.

Start by trimming off the pineapple skin, then cut the flesh into quarters and trim out the core. You should end up with four skinless and coreless sections of pineapple.

Now make the drunken basting sauce. Add the sugar, rum, lime juice, chilli, umeshu and honey to a medium sized saucepan and heat to dissolve the sugar