Ingredients

Method

• 1 pineapple, with leafy top
• 125 ml castor sugar
• 1 Thai chilli, sliced in half
• 1 cup grapes, halved
• 4 tablespoons rum

Method

Ingredients

Preheat grill until red hot.
Use a sharp knife and slice pineapple in half lengthways, and then into 2cm thick wedges. Rub with chilli and sprinkle with castor sugar. Place under the grill until caramelised.
Remove from oven, add grapes, drizzle with rum and serve warm or at room temperature.