Fast Recipes

Caramelised pineapple with vanilla yoghurt

Australian Gourmet Traveller recipe for caramelised pineapple with vanilla yoghurt.

By Emma Knowles
  • Serves 4
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  • 220 gm caster sugar
  • 1 vanilla bean, split and seeds scraped
  • 600 gm pineapple, cored and cut into long thin wedges
  • 50 ml lime juice, plus lime wedges to serve
  • 50 ml golden rum
  • To serve: thick vanilla yoghurt and mint


  • 1
    Spread sugar in a large frying pan and cook over high heat until it melts and begins to caramelise (4-5 minutes). Add vanilla bean and seeds and 100ml water (be careful, caramel will spit), stir to combine, then add pineapple and turn occasionally until caramelised (3-4 minutes). Remove pineapple and set aside. Add lime juice and rum to pan and stir to combine.
  • 2
    To serve, divide pineapple among bowls, top with a dollop of vanilla yoghurt, drizzle with pan juices and scatter with mint.