1
In a small bowl mix 4 teaspoons of brown sugar and 1.5 teaspoons of cinnamon
2
Sprinkle this mixture on both sides of the pineapple
3
Heat the grill to a medium and cook the pineapple each side, turning regularly
4
Mix the butter with 2 teaspoons of cinnamon and 3 tablespoons of sugar
5
Baste the pineapple with the butter until caramelised on both sides
6
For the custard, take the solids from the can of coconut and bring to a boil in a small pot, add the sugar, lemon zest and nutmeg and leave to simmer until thickened then add the lemon juice.
7
Plate up your pineapple slice with a dollop of warm custard. Spinkle freshly chopped mint on top.