It’s not just meat that tastes great fresh from the barbecue.
50g Dark Brown Soft Sugar
1 tsp Ground Cinnamon
Vanilla Ice Cream
Trim the pineapple and cut into round steaks to roughly half an inch in thickness.
Place the sugar and cinnamon together on a plate and blend together with your fingers.
Dip each steak into the sugar and spice mixture until they are all evenly covered.
Rest the steaks on the plate in the fridge until they are ready to cook.
Cook on a pre-heated barbecue or grill for a couple of minutes each side, until golden and caramelised.
Serve with a scoop of vanilla ice cream.