Instructions

1. De-seed and finely chop the chilli.
2. In a heavy based saucepan warm up the rum, sugar, ginger, honey and chilli pieces. Stir for 1-2 minutes. When the sugar is melted and you get a syrup, turn off the heat.
3. Remove the skin of the pineapple then core it. Cut the flesh into 1 cm thick slices.
4. Grill, barbecue or fry them in a griddle pan until caramelized. Pour over the glaze and serve.