INGREDIENTS:
**serves 4
1 fresh pineapple
4 tablespoons rum
4 tablespoons soft brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Method
Peel the pineapple and, leaving it whole, cut out the centre core. Slice into 8 rings, and place them in a shallow glass dish or resealable plastic bag. In a small bowl, mix together rum, brown sugar, cinnamon, ginger, nutmeg and cloves. Pour over the pineapple, cover, chill for 1 hour, or overnight.
Preheat barbecue for high heat.
Cook pineapple rings on cooking grate over hot coals hot for 15 minutes, turning once, or until the outside is dry and chargrilled. Serve with the remaining marinade.
Tip:
If you're having a barbecue party, this is the perfect pudding to start the night before. Marinate the pineapple overnight, and then all that's left to do is barbecue! Serve with a variety of accompaniments, such as vanilla ice cream, Greek yoghurt or Madeira cake.