Warm Pineapple Topping Recipes

Steps:

• Blitz the pineapple in a blender until smooth, then tip into a dry frying pan over a medium-high heat. Add the lime zest and juice. Stir in the chilli, paprika, cayenne or chilli powder and a pinch of salt and cook for about 5 mins, stirring continuously.
• Tip in the honey and let the mixture bubble for a couple more minutes until slightly thickened. Pour into a small heatproof bowl, stir in the butter and leave to cool. Will keep covered in the fridge for up to five days.

Steps:

• Melt butter in skillet (I use an electric one because it's easier to control the heat).
• Add brown sugar and stir till sugar and butter are combined.
• Add pineapple and bring to a boil.
• Turn heat to medium (300°) and continue to cook till syrupy and thickened. This could take up to 30 minutes depending on ripeness of the pineapple.
• Serve warm over whatever you like.

Steps:

• Cut the top and bottom off the pineapple. Slice away the skin and cut into quarters. Remove the core. Cut the pineapple quarters into 1/2-inch slices.
• Place a nonstick skillet over medium-high heat. When hot, add the pineapple, brown sugar and lime juice. Cook a few minutes until the pineapple is warm and the juices are lightly caramelized.
• Spoon the pineapple into bowls and top with a small scoop of ice cream.