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Photo of Caramelised pineapple and macadamia toffee sundae by WW

Caramelised pineapple and macadamia toffee sundae

Total Time
30 min
15 min
15 min
The macadamia toffee is simple to make and served two ways for added texture.


Caster sugar

cup(s), (75g)

Raw macadamias

¼ cup(s), (35g), toasted


800 g, peeled

Reduced fat vanilla ice cream

3 scoop(s), small


  1. Combine the sugar and ¼ cup (60ml) water in a small saucepan over low heat. Cook, stirring, for 2 minutes or until the sugar has dissolved. Increase the heat to high and bring to the boil. Boil, without stirring, for 5-6 minutes or until a golden toffee colour.
  2. Meanwhile, line a baking tray with baking paper. Place the macadamia on the prepared tray, close together in a single layer. Pour the toffee over the macadamia. Set aside for 15 minutes to cool or until the toffee is hard.
  3. Cut the pineapple into quarters lengthways. Remove the core. Heat a chargrill or non-stick frying pan on high. Cook the pineapple for 2-3 minutes each side or until browned.
  4. Break half the cooled toffee into 4 large pieces. Coarsely chop the remaining toffee to make praline. Divide the pineapple among 4 serving dishes and add a scoop of ice-cream. Sprinkle with praline. Top with large pieces of toffee. Serve immediately.


TIP: To toast the macadamias, preheat the oven to 180°C. Spread the macadamias on a baking tray and bake for 3-5 minutes or until toasted.