Chili Pineapple Ice Cream
with Hot Honey
a sweet treat recipe
I was born in Kingston Jamaica but grew up just east of Toronto, referred from this point on as The Six (paying homage to the once one-and-only area code of the city 416). My whole life I have spent in this city. My father drove the subway for 35 years and out of all my parents friends and family we were the only ones who didn’t live in Toronto. Dated boys, had best friends, went to University, night clubs shopping, eating, concerts all in this city. So it’s been quite a love affair. And all these years, I feel like it’s always been me somehow going west, from east of The Six.
Now I have lots of passions. My family. Cooking. Music. Books. Movies. Basketball. Laughter. All of which were birthed out of what I would consider a lonely childhood, but happy nonetheless. No tears to shed. Certainly possible to have both as I did. But that’s a story for another day.
I started this cooking as an escape during my maternity leave and later during the many lockdowns. As I documented my adventures in the kitchen on Instagram, it began to turn into so much more. A community. A creative outlet. Source of inspiration. Friendships. A new passion. And down the rabbit hole I go.
I dreamed of this dish, swirling in my head. Birthed from a desire to bring both my sweet and spicy cravings together, locking fingers, weaving into this most delicious union of flavours. This dish answers the question can a sweet treat also be savoury. The answer is undeniably, yes.
TIME (ACTIVE) | 10 M
TIME (INACTIVE) | 30 M
TOTAL | 40 M
2 SERVINGS
| 8 oz
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SPECIAL EQUIPMENT:
BBQ OR CAST IRON GRILL
MORTAR AND PESTLE
Peel and core pineapple. Slice thinly. Approximately 4-6 slices.
Then pour honey into saucepan. Add whole ancho pepper, sliced. Add one tablespoon of cayenne. Let simmer and once boiled up. Set aside and let cool.
Mix Guajillo Chile Powder, Cayenne, and sugar in bowl or a mortar and pestle. Coat pineapple slices.
Heat oiled BBQ grill or cast iron pan. Grill sugar-chile coated pineapple for approx 10-15 minutes a side or to preference.
Strain out chile pepper from honey into a well sealed mason jar or honey jar. (You will have leftovers that can be used again in this recipe or over other sweet and savoury dishes like yogurt parfaits or fried chicken)
Then plate pineapple, 1-2 slices, top with ice cream of choice, drizzle cooled honey over top, a few more shakes of Guajillo Chile powder and a pinch of coarse Pink Himalayan salt. Serve immediately.
This dish should be eaten immediately but can be stored separately.
Pineapple 3-4 days.
Honey up to 30 days.
Ice Cream as long as it can last in the freezer without being eaten.
Pineapple and hot honey can be made the day before if preparing for guests. Just keep in a sealed container and reheat in frying or cast iron pan when ready to serve.
You will have leftovers of hot honey but this absolutely can be stored on your counter for at least 30 days. And will taste delicious over many other dishes, such as roasted sweet potatoes, fried chicken, ice cream, strawberries, and yogurt.
whole
These aromatic whole dried anchos have a mild heat with fruity notes and a sweet/savory flavor.
1 oz - REFILL$3
3 oz - REFILL$7
powder
Powdered dried guajillo chiles have layered flavor notes that add complexity to dishes without overpowering them. This chile's powder is sweet and fruity with a mild heat. Used frequently with ancho and pasilla chiles in Mexican cooking.
TRY ME - SAMPLE$0.75
2 oz - JAR$6
2 oz - REFILL$5
8 oz - REFILL$14
ground
Ground cayenne is bright orange in color with a strong lingering heat and a pungent aroma and flavor. Our cayenne is not too hot for everyday use.
TRY ME - SAMPLE$0.75
2 oz - JAR$6
2 oz - REFILL$5
8 oz - REFILL$14
dark pink
coarse grain
Himalayan salt has a strong, salty flavor and a slight mineral aroma.
TRY ME - SAMPLE$0.75
4 oz - JAR$3
4 oz - REFILL$2
16 oz - REFILL$7
