Always delicious, grilled pineapple

Barbecue Cooking by Babette Hayes 1970  Australia.

Grilled Pineapple

To accompany meat or poultry, peel the pineapple, cut into 2cm-thick slices. If the pineapple is large, cut the slices in half. Grill until golden on both sides.

Donna's birthday treat for Jesse

The Only Cookbook You'll Ever Need, Zoë Camrass 1977 London

Grilled pineapple with rum

Serves 4 to 6

1 ripe pineapple; 4 to 6 tblsp Jamaican rum; 4 tblsp soft brown sugar; 1 pint (575ml) good quality vanilla ice-cream

Preheat the grill to moderate.

Cut the pineapple in half lengthways. Scoop out the flesh and cut into small cubes. Toss the flesh with the rum and return to the shells. Cover the leaves with foil.

Put the pineapple halves in the grill pan, sprinkle with the sugar and cook under the grill until the sugar has melted.

If the pineapple is too near the heat, the rum may ignite, but the flames will soon subside if the grill pan is lowered.

Remove the foil and serve at once with the ice-cream.

And, for a totally delicious breakfast ...

... grilled pineapple with French Toast