WHAT YOU DO
Step 1. Start your barbecue by lighting the charcoal using a firelighter and fire starter, then wait until it is hot and has turned white. Place 400g of wood chips or a piece of wood next to the charcoal - if you are using wood chips, soak them in water for 30 minutes before using.
Step 2. When adding the charcoal, place a small amount to one half of the BBQ and leave the other half empty - this is known as the cool side. Cover with your barbecue lid. Bring the barbecue to 140C.
Step 3. To prepare your pineapple, slice off the outer skin, and then slice the pineapple horizontally into large rounds.
Step 4. Season the pineapple with a sprinkle of cinnamon on top of each slice – using just half of what is allocated to this dish.
Step 5. Place the pineapple rounds on the grill and cook for 2 minutes on each side, mindful to create those lovely grill marks. Cook through until soft but still firm to touch. Remove from the grill once cooked and set aside.
Step 6. For caramel sauce, tip the sugar into a heavy-bottomed frying pan. Stir in 20ml water, then place over a medium heat and cook until the sugar has dissolved. Turn up the heat and simmer for 4-5 mins until you have a nice caramel colour. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool.
Step 7. To serve, stack the grilled pineapple with caramel sauce in between each layer. Add a scoop of vanilla ice cream to the side of the dish and sprinkle the remaining cinnamon lightly over the dish. Garnish with some of the edible flowers.
