Nigella, that warm-voiced goddess of kitchen sensuality, has a way of making everything feel like a flirtation. especially with food. This dish is a perfect example. It’s simple but it feels decadent. It’s fruit but it’s soaked in sugar, butter and then draped in a thick ribbon of hot chocolate sauce. It’s like a dessert trying to pretend it’s healthy. and you know what? I let it.
Essentially, you take thick rings of juicy pineapple and caramelise them until they’ve got those deep golden edges and slightly smoky notes. You drown them in a silky chocolate sauce that’s just rich enough to make you sigh but not so rich you regret it. It’s what I imagine I’d serve if I were trying to impress someone without looking like I tried too hard.
Nigella Caramelised Pineapple With Hot Chocolate Sauce Recipe
Ingredients Needed
You don’t need anything fancy here which is another reason I adore this recipe. It leans on the beauty of basic things handled well.
For The Caramelised Pineapple
- 1 fresh pineapple (cut into rings or thick wedges-no judgment)
- 50g unsalted butter (salted works too, if that’s all you’ve got)
- 3 tablespoons soft brown sugar
For The Hot Chocolate Sauce
- 100g dark chocolate (minimum 70% cocoa. trust me on this)
- 100ml double cream
- 1 tablespoon golden syrup (or honey if you’re improvising)
- A pinch of sea salt (don’t skip it. it makes the whole thing pop)
I once tried this with canned pineapple, out of desperation and while it’s not awful, fresh pineapple brings the brightness and tang that cuts through the sweetness and richness. The canned stuff just tasted… tired.
Equipment Needed
If your kitchen is as minimal as mine was in my first flat, you’ll be pleased:
- A non-stick frying pan (or skillet)
- A small saucepan
- A sharp knife (pineapples are not to be underestimated)
- A chopping board
- A spoon or silicone spatula
- Tongs or a fork (to flip the pineapple-unless you enjoy sugar burns)
That’s really it. You don’t need a stand mixer or anything that requires its own cupboard. This is everyday kitchen territory which makes the magic feel even more delightful.
Instructions To Make Nigella Lawson’s Caramelised Pineapple With Hot Chocolate Sauce
Here’s how the real fun begins.
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Prep the Pineapple
Cut off the top and bottom of your pineapple, slice off the skin and dig out those annoying eyes with a small knife. Slice into thick rings or wedges. If it’s been a rough day, this is surprisingly therapeutic.
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Caramelise
Heat the butter in your frying pan until melted and sizzling gently. Add the brown sugar and stir to dissolve into a glossy, bubbling base. Place the pineapple slices in and let them cook for about 3-4 minutes per side. They should get golden and slightly scorched at the edges. That’s where the flavour lives.
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Meanwhile, Make the Chocolate Sauce
In a small saucepan, heat the cream gently until just about to simmer. Remove from the heat, add the chopped chocolate, golden syrup and sea salt. Stir until melted and smooth. It should be glossy and temptingly thick. If you sneak a spoonful straight from the pan. I won’t tell.
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Assemble and Serve
Plate your caramelised pineapple slices, warm and golden, then spoon over that hot chocolate sauce like you’re painting a masterpiece. I sometimes sprinkle a few crushed pistachios or coconut flakes on top. Totally optional, totally bougie.
What I Learnt
Honestly, this dessert taught me something about restraint-ironically. You don’t need to layer fifteen ingredients or use obscure techniques to make something memorable. The simplicity of buttery fruit and bitter chocolate feels almost primal. It hits all the notes-sweet, tart, rich, warm. and leaves you perfectly satisfied.
It also reminded me that dessert doesn’t need to be over-the-top to feel special. This is the kind of dish you serve on a rainy night when you’re curled up watching old films or when you want to treat yourself but don’t want to turn on the oven. It’s also a great one to make with someone. one cooks the sauce, one flips the pineapple and you share the spoils.
One night, I made this while listening to Ella Fitzgerald on vinyl, barefoot in the kitchen with a glass of wine in hand. It wasn’t planned but it turned into one of those moments I now look back on and think, Yes. That was it. That was peace.
FAQs
Can I Use A Different Fruit Instead Of Pineapple?
Absolutely! While the caramelised pineapple is the star of this recipe, you could easily swap it for another fruit like mango or peaches. Just make sure the fruit is firm enough to hold up to caramelising. It’s all about that sweet, juicy, smoky flavour!
How Can I Make The Hot Chocolate Sauce Less Rich?
If you want to tone down the richness, try using a lighter chocolate, like milk chocolate instead of dark. You can also thin the sauce with a splash of milk or cream if it’s too thick. It’ll still be decadent, just a bit more mellow!
Can I Prepare This Recipe Ahead Of Time?
You can definitely do some prep ahead! The hot chocolate sauce can be made in advance and stored in the fridge-just reheat it gently. However, the caramelised pineapple is best made fresh, so I’d recommend doing that just before serving for the perfect texture and sweetness.
