Grilled Pineapple with Rum and Lime

Method

1. Cut into thick wedges

   Peel the pineapple, quarter it lengthways, and cut out the core. Thick pieces hold together and give you time to build colour.

2. Make the glaze

   Warm the rum, sugar, lime and cinnamon in a small pan until the sugar dissolves into a syrup. Keep some back to spoon over at the end.

3. Grill over medium heat

   This is a job for the dying coals, not a fierce bed. Lay the wedges on and cook three to four minutes a side, brushing with glaze, until deeply marked and caramelised.

4. Serve hot with the syrup

   Plate the pineapple, spoon over the reserved rum syrup, and add a scoop of vanilla ice cream so it melts into the warm fruit.

Notes worth knowing

• A ripe pineapple smells sweet at the base and gives slightly when pressed. An underripe one stays sharp even grilled.
• This is the perfect thing to cook at the end of a barbecue, using heat that would otherwise go to waste.
• Peaches, nectarines and mango all take the same treatment.

Common questions

Can I grill fruit without the rum?

Yes. The glaze works with just brown sugar, lime and a little butter. The rum adds depth but is not essential, especially if children are eating.

What other fruit grills well?

Anything firm and sweet: peaches, nectarines, plums, mango, watermelon and figs. Soft berries do not, except on skewers over gentle heat.