Project Description

Chilli Pineapple


Make a mixture from a 1kg pack of raw sugar, a 1kg pack of brown sugar and a 30g packet of chilli flakes.

This will make enough to last all summer, store it in an airtight container.

Peel and cut a fresh pineapple into chunks, coat with the mixture.

Melt some butter on a hotplate and “grill” the pineapple till golden and the sugar combines with the butter to form a butterscotch toffee sauce.