INGREDIENTS

• ½ pineapple
• 1 tablespoon honey or rice syrup
• 1 tablespoon lime juice
• ¼ teaspoon cinnamon

METHOD

1. Peel pineapple and cut into quarters lengthways, removing the core. Slice each quarter into three.
2. In a small bowl, mix together the honey or rice syrup, lime juice and cinnamon.
3. Baste the pineapple wedges with the mixture before barbecuing each side for 1 minute, or until caramelised.
4. Remove from heat, serve remaining juices on the side and enjoy immediately.
5. Alternatively, cool and store in an airtight container in the fridge for up to 4 days or freeze chopped pieces for up to 6 months.