If you are ordering from the EU please visit www.sousvidetools.com/eu/

Sous Vide Pineapple with Rum | Recipe by sousvidetools.com

Pineapple Braised with Rum and Cardamon

Pineapple Braised with Rum and Cardamon Fruits
  • COOK TIME: 24 hours
  • PREP TIME: 1 Hour
  • DIFFICULTY: Medium
  • SERVES: 4


  • 1 Pineapple, peeled
  • 150g Soft Brown Sugar
  • 1tsp Cardamon Powder
  • 150ml Dark Rum


Rich, sweet, sticky…sound perfect doesn’t it? The dark rum adds a real kick, elevating the pineapple to new heights.


  1. Preheat your water bath to 80 degrees
  2. Peel the pineapple and make a powder with the brown sugar and cardamon in a pestle and mortar
  3. Rub this powder all over the pineapple
  4. Place the pineapple in a vacuum pouch along with the dark rum, then seal
  5. Put the pouch into your water bath for 24 hours
  6. Keep checking the bath to make sure the water is covering the pouch
  7. Place the pouch in ice water until cold and keep in the fridge for up to three days, or slice and serve immediately

Chef’s Tip –

Chargrill the pineapple when cold or warm straight from the pouch and serve.

Back to Recipes