- 6 slices of pineapple, 2cm thick, peeled – tinned or fresh
- ½ cup of warm honey, plus extra
- 2-3 tablespoon of melted butter
- 80g of shelled pistachios
Cut slices in half and place in a single layer in a shallow dish. Pour honey over pineapple, turn to coat. Heat barbecue to medium, brush with butter and cook pineapple slices for about 2 minutes each side until golden brown.
Place 2 pieces of pineapple on each plate, drizzle with a little extra honey and sprinkle with pistachios