Directions

1. Preheat the barbecue. Cut the top and bottom off the pineapple and, working vertically, slice the skin off the fruit. Cut into quarters and then into about three pieces again lengthways so that you have wedges of pineapple. Cut out the woody core and thread the wedges on to the soaked bamboo skewers lengthways and arrange these in a shallow dish.

2. Put the chocolate, broken up into pieces, into a thick-bottomed pan along with the Malibu and melt over a low heat. Then, stirring, pour in the cream, plus any juice that has gathered from the fruit. When the sauce is thick, smooth and hot, pour into a bowl with a ladle, or enough little bowls to give one per person.

3. Place the pineapple onto the grills, thickly coating it with the fruit dust first, until it caramelises and scorches in the heat.

4. Take off the barbecue and lay them on a large plate and let everyone take them as they want, dipping the pineapple skewers into the hot chocolate sauce as they eat.

ADDITIONAL INFORMATION

1. The chocolate sauce will keep in the fridge for 3 days. Reheat gently in a saucepan over a low heat, stirring regularly, until smooth and liquid. It can also be frozen for up to 3 months. Thaw overnight in the fridge and heat as above.