Nature is the best creator & true goodness is in simplicity

From the exotic lands of the equator grow such succulent produce as pineapple, sugarcane and vanilla, which are known everywhere as exotic and extremely delectable. The very ingredients of vacations. The foods reminiscent of relaxation next to a stretch of white sandy beaches, accented with high rising palms, and all shades of blue and green. Accompanied by a rainbow of colourful flowers, and the ever so soothing sounds of waves, seagulls, and the joyous laughs of islanders in the presence of a clear mind. From the breathtaking aftermath of vigorous volcanoes, and the land that once died a horrific death, springs a new life more promising and way more beautiful than its former self. These are the ingredients of nature, the cycles over which we have no control. The process of creation, for which we are just an accent. And these are the principles of Creole cuisine, where you embrace the natural offering, mainly as it is, and only if you must, accent it, ever so slightly. And when you do, make sure it is from its neighboring plant. As trees that grow close to one another are the best match when cooked together! Could there ever be a simpler understanding of ingredients? Or a simpler approach to cooking?

The Sauteed Pineapples, a Mauritius specialty, a truly delectable dessert, offers the flavours of islands, of vacations, of merry times and sweet moments. This dessert will take you to faraway places, inspire sweet words and force an indulgence that you and your family will really appreciate. It is a celebration of pineapples, cane sugar and its derivative rum, accented by the best ever vanilla ice cream made from the ruling class of vanilla, the Bourbon vanilla pods.

Very simple, easy and super delicious! You will want to make this dessert so here is how it’s made…


  • 2 fresh Pineapples, peeled, eyes removed and sliced
  • 1/4 cup Dark Muscovado sugar
  • 1 tsp ground ginger
  • 1/4 cup butter, melted
  • 1 shot dark or spiced rum, or more 😉
  • 1 tbsp butter, extra


If you do not wish to use rum, then substitute the same amount with sugarcane juice or apple juice.


Heat the 1 tbsp butter in a large skillet and saute the pineapples until lightly browned on all sides.

In the meantime, in a small bowl, mix together the melted butter, muscovado sugar, rum and ginger until well combined.

Once the pineapples are browned, pour the rum mixture over the pineapples (be careful as when the skillet is very hot the rum will light up, make sure to keep your face away from the skillet).

Continue to saute  stirring until the sugar dissolves and the syrup is slightly reduced.


Transfer to serving plates, drizzling with the syrup. Serve immediately with a scoop of good quality vanilla ice cream.

Otherwise, you can chop up the pineapples and use them to dress a vanilla sponge.

These sauteed pineapples work very well as topping to many varieties of desserts. Think panna cotta, coconut pudding, or try my cinnamon glazed mini loaves (see the links below)…etc.

Here are some relative Mauritius Links

Mauritius Travel Posts

Mauritius Recipe Posts


I go on my Culinary Trips on my own behalf, self-funded and do not earn any income for recommending any accommodation, restaurant, service, activity…etc. I share my experience with you to hopefully inspire you to try the locations, services and activities which I have personally found outstanding. The views expressed on my website are my own. 

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