PINEAPPLE RIOT | with Daddy Cool's Chilli Sauce
- Jun 26
- 2 min read
Serves: 4
Prep time: 30 minutes
Freeze time: 6–8 hours
Ingredients
Pineapple Sorbet
1 ripe pineapple, peeled and chopped (about 500g)
150g caster sugar
150ml water
Juice of 1 lime
Charred Pineapple Salsa
50ml pineapple juice
30g caster sugar
150g fresh pineapple, burnt & diced
30g Red Chilli
20g Fresh Mint, Chopped
1 tbsp Daddy Cool’s Chilli Sauce
1 tsp lime juice
Method
1. Make the sorbet
Bring the sugar and water to a gentle simmer until dissolved.
Remove from the heat and cool in fridge completely.
Blend the pineapple until smooth.
Mix with the cooled syrup, lime juice.
Churn in an ice cream machine until frozen, or freeze in a shallow tray.
2. Char the pineapple
Place the diced pineapple into a hot dry frying pan or use a blowtorch.
Cook until lightly caramelised.
Allow to cool, chop into diced.
3. Make the chilli syrup
Combine the pineapple juice and sugar in a saucepan.
Reduce gently until lightly syrupy.
Remove from the heat.
Stir through the Daddy Cool’s Chilli Sauce and lime juice.
Add the iced pineapple, red chilli and Mint, with Zest lime and the juice
of the lime.
Allow to cool completely.
To Assemble
Scoop three smooth balls of pineapple sorbet into a chilled coupe glass.
Spoon the charred pineapple salsa generously over the centre.
Drizzle the chilli syrup around the base.
Finish with fresh mint and a little grated lime zest.
(Optional: garnish with a crisp pineapple tuile for extra crunch.)
Punk Chef Tip
The chilli shouldn’t overpower the dessert.
It should arrive after the sweetness. Bringing a gentle warmth that
makes you want another spoonful.
That’s what makes it a Pineapple Riot.
Sweet. Fresh. Then the heat hits.
Collaborate with Daddy Cool's Chilli Sauce.
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