Sautéed Pineapple with Spiced POM Sauce and Coconut Sorbet


Bantam + Biddy

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Time To Table

1 hour prep and cooking, 10 minutes chilling



Degree of Difficulty



Spiced POM Sauce

  • 1 cup juice from POM Wonderful Pomegranates
  • (or 1 cup POM Wonderful 100% Pomegranate Juice)
  • ½ cup prosecco
  • ¼ cup sugar
  • 1 tablespoon cracked black pepper
  • ½ vanilla pod, scraped

Sautéed Pineapple

  • 1 pineapple, sliced into 4 ¼"-thick rings
  • ¼ cup sugar
  • ½ vanilla pod, scraped
  • 2 tablespoons butter

To Finish:

  • ½ cup arils from POM Wonderful Pomegranates (or ½ cup
  • POM POMs Fresh Arils)
  • 1 pint coconut sorbet


Spiced POM Sauce:

  1. Prepare fresh pomegranate juice, if necessary.*
  2. Mix ½ cup prosecco with ¼ cup sugar, black pepper and half of a scraped vanilla pod in a saucepot. Boil to reduce by half.
  3. Add 1 cup pomegranate juice and whisk to combine. Chill for 10 minutes.

Sautéed Pineapple:

  1. Mix the pineapple rings with ¼ cup sugar and half of a scraped vanilla pod.
  2. Sauté in butter in a large non-stick pan at medium heat until nicely caramelized on both sides, approximately 5 minutes a side.

To Serve:

  1. Prepare fresh pomegranate arils, if necessary.**
  2. Place a ring of warm pineapple in a shallow bowl.
  3. Mix arils with Spiced POM Sauce and ladle 2 oz. of sauce over the pineapple ring.
  4. Top with a big scoop of sorbet and serve at once.

*For 1 cup of juice, cut 2–3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

**To prepare fresh arils, score 1 large POM Wonderful Pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve ½ cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)