400g/14oz can
pineapple chunks in natural juice, drained, juice reserved, patted dry
15g/½oz
unsalted butter
25g/1oz
light muscovado sugar
2 tbsp
dark rum
2 large
bananas, sliced into 1cm/¼in rounds
25g/1oz
flaked almonds, toasted
25g/1oz
shredded or desiccated coconut
Method
Drain the pineapple, reserving the juice, and pat dry with kitchen paper. Heat butter and sugar in a large frying pan until melted. Add pineapple and cook for 5 minutes, stirring occasionally. Add rum and juice, simmer for 2 minutes.
Slice the bananas into 1cm/¼in rounds and add to the pan. Cook for a further 5 minutes until fruit is golden. Stir in the almonds and coconut and serve warm.