Sticky chilli and mint pineapple

Method

1. Peel, core and cut the pineapple into chunks. Sprinkle with a little caster sugar and set aside.
2. In a pan, heat the caster sugar with the rum or water and the red chilli, finely chopped, until sticky, then add the chopped fresh mint.
3. Heat a griddle pan and cook the pineapple, in batches, for 1-2 minutes on each side until slightly caramelised.
4. Place in a bowl, pour over the syrup and leave to macerate until ready to serve.