BBQ pineapple with Kahlua cream

Grilling pineapple on the BBQ gives it extra sweet juiciness and a wonderful charred appearance and flavour. The Kahlua cream is not only divine with this dish, but is also suitable for strawberries, rockmelon, banana, really a whole range of fresh fruit.

1 fresh pineapple ¼ cup caster sugar 1 teaspoon ground cinnamon 300ml sour cream ¼ cup brown sugar ¼ cup Kahlua

Peel the pineapple, being careful to remove any tough fibrous bits. Halve the pineapple from top to bottom and remove the core with a v-shaped cut. Cut each half into 1cm thick slices. Heat a BBQ grill over high heat and cook pineapple slices for 2 minutes each side, or until nicely coloured with grill marks. Meanwhile, combine the caster sugar and cinnamon. In a separate bowl, combine the sour cream, brown sugar and Kahlua. When the pineapple is cooked, sprinkle liberally with cinnamon sugar and serve with a dollop of Kahlua cream.

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