Sticky Barbecued Pineapple With Coconut & Lime Ice Cream

Place the sugar, ginger and 200ml boiling water into a large shallow dish and mix until the sugar dissolves.

Slice the pineapple into 16 rounds about 0.5-1cm thick. Place into the sugar mixture and leave to marinate for 1 hour, turning over occasionally so that the fruit soaks in the syrup.

Light or preheat the barbecue, griddle or grill until hot. Cook the pineapple, brushing with the syrup throughout, for 2-3 minutes on each side, or until golden and char-marked. Brush or drizzle with more of the remaining syrup before serving with the ice cream.