Makes 12
1 small Australian pineapple
1 tablespoon honey or rice syrup
1 tablespoon lime juice
1/4 teaspoon cinnamon
Peel pineapple and cut into quarters lengthways, removing the core. Slice each quarter into three. In a small bowl mix together the honey or rice syrup, lime juice and cinnamon.
Baste the pineapple wedges with the mixture before cooking in a grilling or frying pan set over medium high heat on each side for 1 minute, or until caramelised.
Remove from heat, serve remaining juices on the side and enjoy immediately.
Alternatively, cool and store in an airtight container in the fridge for up to 4 days or freeze chopped pieces for up to 6 months.
For more information and tips on enjoying an #EndlessAussieSummer, visit www.australianpineapples.com.au
