Poached pineapple with lime syrup recipe

(46 ratings)

Woman's Weekly recipe for fresh pineapple slices poached in a tropical syrup with lime and a hint of rum - for more Woman's Weekly recipes look at the webstite www.goodtoknow.co.uk/womansweekly

  • healthy
Preparation Time10 mins
Cooking Time10 mins
Total Time20 mins plus at least 4 hours marinating time
Nutrition Per PortionRDA
Calories102 Kcal5%

Slices of fresh pineapple poached in a tropical lime and rum syrup - the taste of the Caribbean from the Woman's Weekly test kitchen


  • 125g (4oz) caster sugar
  • Grated rind and juice of 2 limes
  • 1tbsp rum, optional
  • 1 medium pineapple, peeled, cored and sliced
  • A few pineapple leaves, to decorate




  1. Pour 4tbsp of water into a pan and add the sugar. Place the pan over a medium heat and stir until the sugar dissolves. Use a damp pastry brush to wash down any sugar crystals from the sides of the pan. Don’t stir the mixture any more, but allow it to simmer until it turns a pale golden colour.
  2. Remove the pan from the heat and then pour in 100ml (3½fl oz) water, taking care in case it splatters. Swirl the water around until it mixes with the caramelised sugar to give a pale golden syrup. If necessary, return the pan briefly to the heat to melt the sugar.
  3. Stir the lime rind and juice into the syrup, and the rum, if using.
  4. Place the pineapple slices in a bowl and pour the syrup over. Chill the pineapple, turning the slices occasionally in the syrup, for at least 4 hrs, or overnight.
  5. Serve pineapple slices with some of the syrup spooned over them, and use a few pineapple leaves as decoration.
Top Tip for making Poached pineapple with lime syrup

Cookery Editor, Sue McMahon, says this dessert is delicious served with coconut ice cream

Food & Recipes writer

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.