Meanwhile, heat a saucepan over a high heat, sprinkle in 3 tbsp of the sugar and cook, swirling the pan rather than stirring, until dark golden. Add the pineapple cubes and 100ml water, and bubble for 5-10 mins more until the caramel has thickened slightly and the pineapple has started to soften. Remove from the heat.
Caramelised Poached Pineapple In Rum With Coconut Cream
