The Food Gatherer's Note: This is a perfect bbq snack of grilled sweet pineapple with a bit of spice.
GRILLED PINEAPPLE WITH CHILI AND MINT
1 fresh pineapple
1/4 teaspoon honey
3 tablespoons butter
1 dash hot pepper sauce
A handful of mint leaves, finely chopped
A sprinkle of chili flakes to finish
Halve the pineapple lengthways straight down the core. Then quarter each half lengthways again, then again into eighths, leaving the leaves (it looks good and makes a bit of a handle for eating! Chop of the skin and then slice off the woody core from the edge of the lengths of pineapple. Place pineapple pieces in a large resealable plastic bag.
Melt the butter in a pan and add the honey, hot pepper sauce, mint leaves and salt, add to pineapple in bag,shake to coat it, then seal it. Marinate for at least 30 minutes, or preferably overnight.
Preheat an outdoor grill for high heat, and lightly oil the grate. If cooking inside use a heavy skillet or grill pan, but get it hot!
Grill pineapple for 2 to 3 minutes per side, keeping the leaves or until heated through and grill marks appear. Keep the leaves away from direct flame so they don't catch fire! When done, sprinkle with chili flakes to serve.