The natural sweetness of pineapple is a perfect match with this rum-based chilli syrup infused with fresh mint. Lovely served with ice cream or sorbet.
1 ripe pineapple
caster sugar, for dipping
50 grams caster sugar
zest and juice 1 orange
1 small red chilli, seeded and finely chopped
1 tablespoon ripped fresh mint
Syrup: Put the sugar, rum, orange zest and juice, and the chilli in a small saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for 5 minutes until reduced and syrupy. Cool for 5 minutes, then add the mint and set aside.
Peel the pineapple and cut in half lengthways, then cut into long wedges.
Put the sugar for dipping in a shallow dish.
Dip each side of the pineapple in the caster sugar and cook on a hot preheated barbecue or grill pan until lightly caramelised on all sides. You will need to wipe any burnt sugar off the grill, if cooking in batches.
Thread each piece onto a long skewer. Place fruit end down in individual jars and pour over the syrup.