Roast chilli and black pepper pineapple

This roasted pineapple dessert is so easy and inexpensive to make and is a real crowd-pleaser. It can be made ahead and re-heated in the oven or even in a foil packet on the BBQ. Buy some good vanilla or coconut ice cream and open a bottle of rum and you’re sorted.

The last time I made it, I served it with some chocolate coated pretzels that I’d made and it went down a treat.

The chilli really mellows as it cooks and is balanced out by the sweetness of the pineapple. If you’re cooking for the spice-averse, just leave out the chilli.