This easy recipe is best served to a group of friends and neighbours when it’s dark outside so as to better show off the finishing touch at the end!
Turn your BBQ on high heat. Make sure that you grease the grids on the inside with a bit of oil so the pineapple won’t stick.
Place the rum (if you’re using it) into a heat resistant pot and place it on the BBQ to heat while you prepare the pineapple.
Pour the coconut milk into a shallow dish (give it a quick stir in the can beforehand as the coconut may have settled at the bottom)
Mix the sugar and the cinnamon together and place in another shallow dish.
Take each pineapple ring and dip in the coconut milk and then coat with the sugar and cinnamon mixture. Dip one side again in the milk and coat with the coconut. Set aside.
When all of the pineapple rings are coated, place them in the BBQ and sear until the sugar caramelizes and the rings turn brown on both sides (be gentle when turning the rings as the more they cook, the softer they will become)
Remove the rings and place on a plate. Serve with vanilla frozen yogurt or ice cream.
Now here’s the fun bit… VERY CAREFULLY (with oven mitts) remove the pot of rum from the BBQ. Tip the pot slightly and light the rum on fire with either a lighter or a match. Because the rum is already heated, it shouldn’t take much to catch. While it is burning, carefully drizzle it over the pineapple and the ice cream. This makes for a spectacular show and people will think that this recipe is much more complicated than it actually is.