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Spicy pineapple with pomegranate

This remarkable dessert from COBB Grill is such a unique dish.

Combining lovely fresh flavours in the pineapple and pomegranate with spiciness from the chilli, it’s a great way to impress guests with your cooking.

Throw it together quickly, serve it with coconut cream, and you’re onto a winning dish.


Nutritional content

Servings: 4 people

Prep time: 20 minutes


  • 2 tbsp butter

  • 2 tsp brown sugar

  • 2 tbsp lemon juice

  • 1 chilli, deseeded & chopped

  • 1/2 tsp vanilla extract

  • 1 pineapple, peeled & chopped

  • 1 pomegranate, seeds only

  • 200ml coconut cream

  • 2 limes, halved


  1. Put a wok on the hob and add your butter, sugar, lemon juice, chilli and vanilla extract. Heat the ingredients and mix well until they all melt together.

  2. Cover the pan and cook for 10 to 15 minutes, stirring every now and again. It should reach a syrup consistency.

  3. Add the pineapple chunks, turn them in the syrup and cook for a few minutes on each side.

  4. Put your sticky pineapple in a bowl, sprinkle with pomegranate seeds and serve each portion with half a lime and 50ml of coconut cream.


To store: We recommend eating this pineapple straightaway.


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