Poached pineapple with lime syrup recipe

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serves: 3 - 4
Skill: easy
Prep: 10 min
Cooking: 10 min

Nutrition per portion

Calories 102 kCal 5%
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  • 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


    • 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.

    • 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.

    • Stir the lime rind and juice into the syrup, and the rum, if using.

    • 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.

    • 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

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