In short: Raclette roasted pineapple uses the whole machine: fresh pineapple chunks first caramelise with brown sugar on the top plate, then go into the pans under a layer of toasted marshmallows. Warm chocolate sauce on top, and the evening ends in the tropics.
Chef’s tip
Let’s be clear: there’s no cheese in this dessert, and that’s a good thing, even for a raclette fan club. What we love is that it puts both levels of the machine to work. The plate, which grilled the cured meats, caramelises the pineapple; the pans, which melted the cheese, toast the marshmallows. With a good wipe in between, obviously.
Pick a fresh, ripe pineapple: it smells sweet at the base and a leaf from the centre pulls out easily. Tinned pineapple, soaked in syrup, doesn’t caramelise, it boils. And don’t skimp on the chocolate sauce: a dark chocolate of around 60 to 70% cocoa brings the bitterness that balances the marshmallow. Hot, tangy, gooey and bitter: that contrast is the whole point.
| Prep time | 20 min |
|---|---|
| Cook time | 15 min |
| Total | 40 min |
| Servings | 4 people (adjustable) |
| Difficulty | Easy |
Ingredients (for 4 people)
- 1 fresh pineapple (about 600 g of flesh)
- 20 g butter
- 30 g light brown sugar
- 12 large marshmallows
- 100 g dark chocolate, 60-70% cocoa
- 80 g whipping cream
- 1 lime (zest only)
- 2 tablespoons of desiccated coconut
- A pinch of flaky sea salt
- Equipment: a raclette machine with a grill plate and pans, a small saucepan
Preparation
- Prepare the pineapple. Cut off the top and base of the pineapple, slice the skin away from top to bottom with a large knife, then remove any remaining eyes. Quarter it lengthways, cut out the woody core and dice the flesh into 1.5 cm chunks.
- Preheat the plate. Switch on the raclette machine 10 minutes ahead, on full power. Once the plate is hot, melt the butter on it, spreading it with a spatula.
- Caramelise the pineapple. Lay the pineapple chunks on the plate, sprinkle with brown sugar and let them caramelise for 8 to 10 minutes, turning them now and then. They are ready when golden on several sides and slightly sticky.
- Make the chocolate sauce. Meanwhile, chop the chocolate. Bring the cream to a simmer in a small saucepan, pour it over the chocolate, wait 2 minutes, then stir until smooth and glossy. Add the sea salt.
- Fill the pans. Share the caramelised pineapple between the pans, two thirds of the way up, with the cooking juices. Grate a little lime zest over the top.
- Toast the marshmallows. Cut the marshmallows in half, pack them over the pineapple and slide the pans under the grill for 3 to 4 minutes, without walking away. Take them out as soon as the marshmallows have puffed up and browned.
- Drizzle and serve. Pour a spoonful of warm chocolate sauce over each pan, sprinkle with coconut and serve straight away, warning everyone: the pineapple and marshmallow are scorching hot.
Chef’s tips
- Keep the sauce warm in a pan set on the plate, with the machine on its lowest setting: it stays runny until serving.
- Don’t keep stirring the pineapple on the plate: it needs a few still minutes to caramelise.
- Dice the pineapple in the morning and keep it chilled in a box: only the cooking is left for the evening.
- A dash of dark rum on the pineapple at the end of caramelising, for the grown-ups; the alcohol cooks off on the plate.
Variations
- Banana version: caramelised banana slices instead of pineapple, cooked for just 3 minutes.
- Coconut version: swap the cream in the sauce for coconut milk and double the desiccated coconut.
- Spiced version: a pinch of Espelette pepper or cinnamon on the pineapple while it caramelises.
Which wine to serve?
A pineapple-infused rum for those who like it, or a well-chilled white Pineau des Charentes. Alcohol-free, a cinnamon-spiced hot chocolate stretches out dessert.
Frequently asked questions
Is there cheese in this dessert?
No. “Raclette” means cooked on the plate and in the pans of the machine. The cheese was the main course.
Can I use tinned pineapple?
You can if you dry it well on kitchen paper, but it caramelises far less. Fresh pineapple gives a real roasted flavour.
My machine has no plate. What can I do?
Caramelise the pineapple in a frying pan before dinner, then warm it up right in the pans before adding the marshmallows.
🧀 The right grill: To caramelise pineapple on top and toast underneath, choose a machine with a proper grill plate: the best raclette grills, our comparison.
Read also: all our raclette recipes.
