“I think pineapple is at its best when caramelised and paired with salted roasted peanuts and some cold coconut ice-cream; it is paradise on a plate. You can caramelise the pineapple earlier and reheat at the time of serving. For an easier version, you can cut the pineapples into large chunks instead of slicing it thin. Also, do not worry if they are not all exactly the same, it will all look fine in the end and you can also serve it contained messy strips and top with the ice cream.” Anjum Anand, Anjum's Australian Spice Stories






Skill level

Average: 4.7 (8 votes)


  • ½-⅔ large pineapple
  • 110 g (½ cup) caster sugar
  • 240 ml boiling water
  • 30 g unsalted butter
  • 1 star anise, pounded into a fine powder
  • 1 lime, zested
  • 45 g salted roasted peanuts, coarsely chopped
  • 4 small scoops coconut ice-cream

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Using a large sharp knife, remove the pineapple skin, then slice as thinly as possible. You will need around 20 thin slices.

To caramelise the pineapple, you will need to cook it in three batches to prevent crowding the pan (or you can have a couple of pans on the go at the same time). Place 2 tablespoons sugar in a non-stick frying pan and cook over medium heat until melted to a lovely golden caramel. Add 80 ml (⅓ cup) boiling water to the pan and as that bubbles add one third of the pineapple in slightly overlapping layers if necessary. Cook, turning them occasionally to coat evenly until the caramel has reduced and has slightly thickened. Add 2 teaspoons butter and a pinch of ground star anise, turn to coat until the pineapple is golden and glazed. Add a little lime zest, then remove from the pan, wipe the pan clean and repeat with the remaining sugar and pineapple.

To serve, divide the pineapple among warmed, sprinkle with peanuts and place a small scoop of ice-cream in the middle. Serve hot.


Anjum's Australian Spice Stories starts Monday 4 April 2016 on Food Network Australia. Visit the program page for recipes and more.