1 ripe pineapple
3 tablespoons rum, dark or white
¼ cup honey
¼ cup melted butter
¼ teaspoon ground allspice
Mint and lime sugar
1/3 cup granulated sugar
finely grated zest of 1 lime
6 large mint leaves
Cut the leaves and about 1 cm off the top and bottom off the pineapple. Turn the pineapple upright onto its base and put your knife on top of the fruit just behind one of the ‘eyes’ which run down the side of the pineapple. Cut off the skin, following the curved shape of the pineapple and remove any remaining eyes with a small knife.
Cut down through the centre core of the pineapple, creating two halves. Cut each half into 4 long wedges. Slice out the tougher centre core and cut each wedge in half to give you 16 smaller pieces in total.
Combine the rum, honey, butter and allspice in a large dish. Add the pineapple and turn to coat.
Mint sugar: Place all the ingredients in a food processor and blend until finely chopped. Set aside. The mint in the sugar will darken on standing but will still taste just as good.
Preheat a ridged grill and brush it lightly with vegetable oil.
Thread the pineapple onto skewers and grill until a dark golden colour, about 2 minutes each side.
Stack the skewers on a serving plate and serve with the mint and lime sugar.