Pineapple Coconut Mango Balsamic Caramel

Posted by in Recipes on Feb 06, 2014 . .


  • 1 Pineapple, trimmed, core removed and cut into a half inch dice
  • 1 stick Unsalted Butter
  • 0.25 lb Brown Sugar
  • 0.25 cup Heavy Cream
  • 1 Large plain pound cake cut in half and then sliced
  • 1/2 cup Olive Cart Coconut White Balsamic Vinegar
  • 1/2 cup Olive Cart Maritime Mango Balsamic Vinegar
  • 1 Tbsp Olive Cart Himalayan Pink Sea Salt


  • 1. Trim and cut the pineapple. Melt 1/2 stick of butter in a large saute pan over medium heat. Add the pineapple and a pinch of salt and cook until tender and starting to brown. Remove and place the pineapple in a bowl and add the brown sugar to the pan. Add more butter if necessary. Cook the butter, brown sugar mixture until bubbling. Reduce the heat and add both balsamic vinegars. The mixture will bubble up. Stir the mixture to incorporate the vinegars. Add half a stick of butter and the heavy cream and simmer until reduced to a sauce consistency. Add the pineapple and warm through. Place the sliced pound cake on a serving plate. Top with the pineapple caramel mixture and finish with a sprinkle of Himalayan Pink Sea Salt.

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