425g tin pineapple rings
1 red chilli
300ml double cream
2 tbsp icing sugar
6 ready-made meringue nests
handful toasted coconut shavings
1. Drain a 425g tin pineapple rings, reserving the syrup in a small pan. Deseed and finely dice 1 red chilli, then add to the reserved syrup. Over a medium heat, simmer for 3-4 minutes until thickened, then set aside to cool.
2. Heat a griddle pan over a high heat, add the pineapple rings and griddle, in batches, for 30 seconds on each side until charred and caramelised. Remove and cut each ring into thirds.
3. Whip 300ml double cream with 2 tbsp icing sugar, 2 tsp lime juice and a little finely grated lime zest until it forms soft peaks.
4. Put 6 ready-made meringue nests on 6 plates. Top each with a spoonful of the lime cream, followed by 2-3 caramelised pineapple pieces and some toasted coconut shavings. Drizzle with the chilli syrup to serve.