Barbecued pineapple with rum and butter glaze

• By Mark Camilleri

You will need:

Two medium-sized pineapples, 60g of dark muscovado sugar 10g of ground ginger, 120g of butter, 60ml of dark rum.

Cut the pineapples into quarters down their length and remove the core. Loosen the peel and cut the flesh across the width, so that it can be easily prised off when being eaten. Insert a skewer between the flesh and the peel (see photograph). Melt the sugar in a heavy-bottomed pan over a low heat. Add the ginger and the rum, mix well and use this to glaze the pineapple flesh. Place the pineapple skewers flesh-side down on the hot barbecue grill for three or four minutes, turn them over, glaze the peel-side and barbecue for a couple of minutes. Turn again and cook the flesh-side for another couple of minutes. Serve hot and glazed again.