Serves: 2 | Preparation time: 10 minutes | Cooking Function: Griddle plate Induction Hob level 8

• 1 can pineapple slices, removed from syrup
• 100g light brown sugar
• Zest of 1 lime
• 1 tbsp lime juice
• 3 tbsp spiced rum
• 1 tbsp honey
• 20g unsalted butter, melted
• Coconut ice cream, to serve

Note: Allergens highlighted in bold

1. Mix the sugar, lime zest and juice, rum and honey together in a bowl. Add the pineapple slices and coat with the glaze. Leave to marinate for at least 30 minutes.

2. When ready to cook, preheat the griddle plate and brush with the melted butter. Place the marinated pineapple slices on the griddle and cook until caramelised and griddle marks appear, about 4 minutes. Then flip and cook until caramelised on the other side. The second side will caramelise quicker so be careful not to burn.

3. Serve warm with a scoop of coconut ice cream.