Pineapple Braised in Beer

Preparation info
    • Difficulty


Appears in
The Plagiarist in the Kitchen

By Jonathan Meades

Published 2017

  • About

Provenance: I once overheard someone in a restaurant talking about having had this in another restaurant.


  • 1 pineapple
  • butter
  • tripel beer: westmalle, maredsous, st martin, affligem, etc.
  • coriander powder


Dice the pineapple. Gently fry the spices – no more than a pinch of each – in a little butter. Add the pineapple. Cook for about 10 minutes. Turn up the heat and pour in about 15–20cl of beer. Boil it. Turn down the heat, cover the pan, let it cook for 30 minutes. Take off the lid, allow the juices to caramelise. Best served warm.