TOTALLY TROPICAL PINEAPPLE

Preheat the barbecue. Cut off the crown of the pineapple by using a sharp knife, then cut the fruit into two cm/3/4 inch thick slices.

Cut away the peel from each slice and flick out the ‘eyes’ with the point of the knife.
Mix the rum, sugar, ginger and butter in a jug, continually stirring, until the sugar has dissolved. Brush the pineapple rings with the rum mixture.

Drain the pineapple, reserving the rum mixture. Cook the pineapple rings over hot coals for 4-5 minutes on each side.

Remove to serving plates and serve immediately with the reserved rum mixture poured over them.

SERVES 4

1 pineapple
3 tbsp dark rum
2 tbsp muscovado sugar
1 tsp ground ginger

55 g/2 oz unsalted butter, melted