1 fresh pineapple
100g soft brown sugar
100g butter
50ml dark rum

To Serve:
Rachel's Greek yoghurt
Fresh mint

METHOD

Remove the skin from the pineapple and halve. Remove the hard bit from the centre. Slice the pineapple into thick slices - around 5 per half.

In a saucepan over a low heat, melt the sugar with the rum, mix well and then set aside.

With a pastry brush, spread a little of the rum mixture over the pineapple and cook on the BBQ for a few minutes on each side.

To serve - a spoonful of Greek yoghurt and a piece of fresh mint.

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