Roasted Pineapple with Honey and Quick Sweet Potato Jam Caramel

Ingredients

• 1 piece (about 1.5 kg) Fresh pineapple (choose a ripe pineapple (the crown comes off easily), cut into quarters and remove the core)
• 2 tablespoons Liquid honey (apple type) (add at the end of cooking, do not burn)
• 120 g White sugar (for the dry caramel, do not stir once the sugar has melted)
• 1 tablespoon Sweet potato jam (dipomé cream) (added to the caramel off the heat to bring an exotic note)
• 1 tablespoon Thick crème fraîche (optional) (to enrich the caramel, incorporate off the heat)
• 1 pinch Salt (enhances the caramel, optional)

Instructions

1. Prepare the pineapple

   Choose a ripe pineapple (the small crown comes off easily). Cut the pineapple in half lengthwise, then cut into quarters. Remove the hard core from each quarter.

   Time: PT5M

2. Make the dry caramel

   Pour the white sugar into a heavy‑bottomed saucepan. Heat over medium‑high heat without stirring, until the sugar melts and takes on an amber golden color.

   Time: PT5M

3. Incorporate the sweet potato jam

   Remove the saucepan from the heat and add the tablespoon of sweet potato jam together with the crème fraîche (if used). Stir quickly until a smooth sauce forms.

   Time: PT2M

4. Grill the pineapple

   Preheat the grill to medium heat (about 200°C). Lightly brush the grill grate with oil. Arrange the pineapple quarters on the grill, flesh side down, and cook 4‑5 minutes until grill marks appear and the fruit begins to caramelize. Flip and cook another 4‑5 minutes.

   Time: PT10M

   Temperature: 200°C

5. Brush with honey

   When the quarters are grilled, remove them from the grill and place on a platter. Immediately drizzle each quarter with a stream of liquid honey.

   Time: PT1M

6. Plating

   Arrange the pineapple quarters in a staggered pattern on a board or serving platter. Spoon a dollop of the sweet potato jam caramel over each piece, then add a light extra drizzle of honey if desired.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

1 g

Carbohydrates

45 g

Fat

2 g

Fiber

3 g

Ingredient Substitutions

• Instead of Fresh pineapple: Mango, Peach
• Instead of Liquid honey (apple type): Maple syrup, Agave syrup
• Instead of White sugar: Cane sugar, Coconut sugar
• Instead of Sweet potato jam (dipomé cream): Fig jam, Sweetened sweet potato puree
• Instead of Thick crème fraîche (optional): Mascarpone, Greek yogurt

Equipment Needed

• Charcoal or gas grill
• Cutting board
• Chef's knife
• Kitchen tongs
• Metal brush (for cleaning the grill) (optional)
• Heavy‑bottomed saucepan
• Wooden spoon
• Tablespoon
• Serving bowl / plate (optional)

Critical Steps — Do Not Skip

• Choose a well‑ripe pineapple (the crown comes off easily).
• Do not let the sugar burn during the dry caramel.
• Grill the pineapple without charring it; watch the grill marks.
• Apply the honey while the pineapple is still hot for good adhesion.

Chef Tips from the Video

• Leave the pineapple leaves on the quarters for a tropical presentation.
• Add a pinch of fleur de sel on the caramel for a sweet‑savory contrast.
• Use wildflower honey for a more complex aromatic note.

Troubleshooting

Storage

Refrigerator: Store any remaining caramel in a small airtight jar, 5‑7 days.

Freezer: Grilled pineapple can be frozen for 1 month, then reheated in the oven or microwave.

Room temperature: Honey is kept at room temperature, away from light.

Make-Ahead Tips

• The sweet potato jam caramel can be prepared 1 day ahead and gently reheated in a bain‑marie.
• Pineapple quarters can be grilled ahead of time, then quickly reheated on the grill or oven before serving.