PREP TIME 5 minutes
COOK TIME 10-15 minutes
1 pineapple, peeled and core removed, cut into bite size pieces
75ml dark rum
¾ cup caster sugar
Juice of 1 lime
1 tsp chilli flakes
1 vanilla bean, split and seeds scraped
Pinch of Tasman sea salt
2 tbsp labne (refer to Labne recipe on website)
In a pan over high heat, add rum and burn off the alcohol for approximately 2-5 minutes. Add in caster sugar and reduce to a medium heat. Stir until sugar has dissolved.
Add lime juice, chilli flakes, vanilla bean and seeds and pineapple pieces. Simmer until it starts to form a golden caramel glaze around the pineapple, approximately 5-10 minutes. Season with a pinch of salt.
Serve with a few dollops of labne.