I used light rum for this recipe (which we bought in Mauritius on honeymoon over 5 years ago !) although dark rum is called for ( It all tastes the same, anyway !) This is a delicious recipe which I usually make for dessert when we have an abundance of pineapples and are having a barbecue. (There’s something lovely about eating cooked pineapple - especially when it is cooked out over the open coals !)
This recipe, although it doesn’t seem African in origin (due to the addition of the rum, perhaps ?) originates from the fantastic Tanzanian book “Safari Living Recipes” by Javed Jafferji & Gemma Pitcher, which showcases top camps and lodges around Tanzania and includes a few recipes from each establishment.
This recipe comes from Kusini Camp in the Serengeti National Park – a camp which was the ‘sister’ camp to the one we ran at the time (Swala Camp, Tarangire National Park) & well known to us as it was run at the time my 2 of our dearest friends. We spent many happy night’s in the camp (avoiding the resident buffalo !)
Barbecued Pineapple Wedges with a Rum Butter Glaze
This recipe, although it doesn’t seem African in origin (due to the addition of the rum, perhaps ?) originates from the fantastic Tanzanian book “Safari Living Recipes” by Javed Jafferji & Gemma Pitcher, which showcases top camps and lodges around Tanzania and includes a few recipes from each establishment.
This recipe comes from Kusini Camp in the Serengeti National Park – a camp which was the ‘sister’ camp to the one we ran at the time (Swala Camp, Tarangire National Park) & well known to us as it was run at the time my 2 of our dearest friends. We spent many happy night’s in the camp (avoiding the resident buffalo !)
Barbecued Pineapple Wedges with a Rum Butter Glaze
(published in the book "Safari Living Recipes" by Javed Jafferji & Gemma Pitcher)
1 medium Pineapple
2 tbsp dark Sugar
1 tsp ground Ginger
4 tbsp melted Butter
2 tbs dark Rum
Cut pineapple lengthways into 4 wedges. Discard the centre core. Cut between the flesh and skin to release the flesh, but leave the skin in place. Slice the flesh across into chunks. Push a bamboo skewer lengthways through each wedge & into the stalk to hold the chunks in place. Mix together the sugar, ginger, melted butter and rum & brush over the pineapple wedges. Cook the wedges on a hot barbecue for 3 – 4 minutes, pour the remaining glaze over the top and serve.
1 medium Pineapple
2 tbsp dark Sugar
1 tsp ground Ginger
4 tbsp melted Butter
2 tbs dark Rum
Cut pineapple lengthways into 4 wedges. Discard the centre core. Cut between the flesh and skin to release the flesh, but leave the skin in place. Slice the flesh across into chunks. Push a bamboo skewer lengthways through each wedge & into the stalk to hold the chunks in place. Mix together the sugar, ginger, melted butter and rum & brush over the pineapple wedges. Cook the wedges on a hot barbecue for 3 – 4 minutes, pour the remaining glaze over the top and serve.
