Boozy Barbecued Pineapple

This is a really scrummy dessert for the summer – and with just four ingredients, it’s about as simple as desserts get! The pineapple caramelises slightly during the process, so that the acidity is replaced by a lovely fresh sweetness (with a nice tropical kick of rum…), which goes perfectly with the plain yoghurt.
You can make this on the barbecue, or if, like us, you’re bereft of such a thing, you can use a griddle pan (to replicate the lovely scorched lines) or even just a plain old frying pan. The inspiration for this dish came from Good to Know recipe magazine, a brilliant little publication - check it out here.

One fresh pineapple
Clear runny honey
Natural yoghurt, to serve

Serves 4-6 (but you can keep it in the fridge overnight and eat some the next day, too).

You need to let the pineapple marinate for at least half an hour, so make sure you leave some time. First of all, slice the skin off – if you’ve never tackled a pineapple before, just stand it up on a chopping board, and with a sharp knife, take thin slices off the side, turning it as you go. Keep your slices narrow (about an inch or two wide) so that you don’t take off too much of the tasty flesh as well. Slice the top and bottom of the pineapple off too, and then slice the core lengthways.
Pop the pineapple slices into a bowl and mix in four tablespoons of runny honey and four tablespoons of rum. Cover the bowl with a plate and leave it to marinate for half an hour or so.
When you’re ready, pop the griddle pan on the hob and turn the heat up high. Let the pan warm up before you pop the first couple of slices of pineapple in, so that they start to sizzle almost straightaway. Try not to move them until you can see that the fruit has really started to brown along the lower edges, and then flip them over. If you’ve managed not to slide them about, then you should get a nice stripy effect from the ridges in the pan. Once you’ve turned the slices over, brush them with a bit more of the marinade from the bowl (or sprinkle with a spoon if you don’t have a pastry brush). The second side will probably colour a lot quicker than the first, as the pan heats up, so keep an eye on it!
Finally, serve up a couple of slices while they’re still warm, with a spoonful of natural yoghurt. Scrumptious, tipsy AND one of your five-a-day as well – what’s not to love?