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Cut off the top and bottom of the pineapple, then run a knife under the skin all the way around to remove it. Cut away any remaining eyes (small holes in the flesh). Cut the pineapple through the core into eight wedges, and remove the core from each wedge. Slide the wedges onto metal skewers.
Warm the chocolate, golden syrup and coconut milk in a pan over a low heat, stirring until the chocolate has melted and the mixture is smooth. Alternatively, do this in a pan on the cooler side of the barbecue. Keep warm until you’re ready to serve.
Cook the pineapple wedges over ashen coals on the barbecue or in a hot griddle pan over a medium-high heat for 5-6 mins on each side, or until the pineapple is lightly charred in spots. Put the wedges on a serving platter. Drizzle over the chocolate sauce and scatter with some mint leaves, if using. Serve with any remaining chocolate sauce on the side for dunking.
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