This tropical dish is perfect for a summer's day

INGREDIENTS

1 large pineapple
3tbsp caster sugar
75g butter
75g light muscovado sugar
Juice of 1/2 a lime
2tbsp Malibu coconut liqueur or rum
6 scoops vanilla ice-cream

METHOD
Before you begin, make sure you have a clean area on the barbecue to cook on, or use a griddle pan heated on top of the barbecue until it is smoking hot.

Peel the pineapple, then cut into thick slices. Dust each slice with caster sugar and cook for 2-3 minutes on each side, until lightly golden.

Meanwhile, melt the butter and muscavado sugar in a small pan with the lime juice and rum. Bring to the boil to cook off the alcohol and thicken the sauce a little.

Serve the pineapple on side plates topped with a scoop of ice-cream and drizzled with the rum butter.