Pineapple and fire are a natural combination — the fruit’s high sugar content caramelises beautifully over direct heat, developing a rich, smoky sweetness that’s hard to replicate any other way. This recipe keeps things straightforward, letting the quality of the pineapple shine through while adding depth with a simple glaze of rum, lime, brown sugar, and a hint of cinnamon. The glaze bubbles and catches on the hot grill, creating a glossy finish that balances caramel notes with a touch of acidity and warmth.

Cooking over direct heat means you’ll get those classic char marks and a tender, juicy centre. It’s a quick process that rewards attention and the right tools — long tongs are essential for turning the pineapple without losing any of the glaze. The butter in the glaze adds a subtle richness, helping to carry the flavours and encourage caramelisation, while the lime cuts through with brightness, keeping the overall balance fresh and lively.

This approach fits neatly into the everyday BBQ philosophy — simple, seasonal ingredients prepared with care and respect for the fire. It’s a versatile side or dessert that brings a touch of the tropics to your BBQ without fuss or fancy techniques. Whether you’re cooking for a weeknight dinner or a relaxed weekend gathering, it’s a reliable way to add something a little different to the table.