Grilled pineapple with rum-spiked lime syrup recipe

1. Put the caster sugar, lime juice and ¾ of the zest in a pan with 80ml water. Simmer for 5-7 mins, occasionally swirling the pan but not stirring, until reduced by half with a syrupy consistency. Stir in the rum and set aside to cool.
2. Cut the pineapple into 4 by cutting down around the core. Slice each piece into long, 2.5cm-wide wedges and pat dry with kitchen paper.
3. Put the brown sugar on a plate and lightly dip both sides of the pineapple wedges into it.
4. Heat a griddle pan over a high heat until smoking hot, then griddle the pineapple for 1-2 mins each side until lightly caramelised and char lines form. Alternatively, grill on the dying embers of a barbecue for the same amount of time. Don’t leave them on the heat too long as the sugar will burn quickly.
5. Divide the pineapple between 4 plates and drizzle a little syrup over each. Top with a scoop of ice cream and the remaining lime zest to serve.

Tip: Use a dairy-free ice cream to make this vegan.

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