Caramelised Pineapple with Sichuan Pepper and Vanilla Yoghurt

July 13, 2016


  • 175 gm caster sugar
  • 1 small pineapple
  • 1 tbsp Sichuan peppercorns
  • 1 vanilla bean, split and seeds scraped
  • 200 gm thick Greek-style yoghurt


  1. Scatter sugar in the base of a large frying pan and cook over medium-high heat, shaking pan occasionally, until sugar is dark and caramelised (4-5 minutes).
  2. Add 100ml water (be careful, hot caramel will spit), swirl pan to combine, then add peppercorns and vanilla bean (reserve seeds).
  3. Meanwhile, quarter pineapple lengthways through the core, remove core and discard.
  4. Add pineapple to caramel and cook, turning occasionally, until glazed and tender (4-5 minutes).
  5. Stir yoghurt and vanilla seeds in a bowl to combine and serve with pineapple and spiced caramel.

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  • A
    Reply Aria on July 13, 2016 says;

    Cant wait to try this one out!

  • A
    Reply Agns D on July 13, 2016 says;

    I love your recipes P.

  • e
    Reply elaine Suderman on July 13, 2016 says;

    this is easy and awesome!

  • P
    Reply Puja Santosh on July 13, 2016 says;

    Awesome. Thanks

  • A
    Reply Alma on July 13, 2016 says;

    رائع. شكرا جزيلا على هذه الوصفة الرائعة

  • V
    Reply Vani Arun on July 13, 2016 says;

    great recipe

  • L
    Reply Leah Lothe on July 13, 2016 says;

    yet another great recipe!

  • O
    Reply Oksana Gorovaya on July 14, 2016 says;

    I prepared it. It was amazing!

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