1 pineapple, tops cut off, cut into 4 wedges
pinch caster sugar (as required)
100g dark chocolate, very finely chopped
100ml double cream
- Heat the cream in a small pan to just below boiling point. Add the hot cream into a bowl of the chopped chocolate, leave to sit for 30 seconds before stirring slowly to a velvety smooth consistency (the sauce can be kept warm in a bain marie until ready to use).
- Cut the pineapple lengthways, first in half, then into sixths or eights. Slice away the core from the length of each wedge and brush lightly with unscented oil (sunflower oil is fine).
- Heat the barbecue until it is hot. Grill the pineapple wedges on either side for 5 mins, turning half way through to create a criss cross pattern.
- Remove from the barbecue grid when they are slightly tender and nicely caramelized on the outside (sprinkling with a pinch of caster sugar will help them caramelise quicker). Serve next to a bowl of hot chocolate sauce so your guests can help themselves.
Clean down the grill well before grilling the pineapple.