Years ago in our family, Dad did some bananas in little foil parcels, loaded with brown sugar and dark rum. They became legendary and no family BBQ was complete without sticky, delicious, boozy bananas. While I’m still partial to a rum banana as a BBQ pud now and then, I save them for that lovely nostalgia hit. 

Recently, I wanted a similar vibe – the simplicity of hot, sticky barbequed fruit with the creamy cold contrast of ice cream is divine. I went for a pineapple and oh boy, it worked out well.

You’ll need: 

• 1 pineapple, the middle cut out and discarded and the rest of the flesh cut into fingers, chunky bits or rings 
• About 3-4 tablespoons of dark brown sugar  
• A good glug of white or dark rum (I only had white but it worked fine) 
• ½ - 1 teaspoon of our chilli and lime salt (to taste)
• A squeeze of fresh lime, if you fancy it   

In a bowl add everything to the pineapple and let it marinate for a while if you can.

Transfer the fruit and its liquid to a secure foil parcel (I double wrap to avoid it getting too messy!). 

Add the foil parcel to the BBQ as your other stuff comes off. Give it a good 45-90 minutes on the barbie, depending on how hot your coals are and how chunky your fruit is cut. You want it nice and soft, but not mushy, and the liquor to be caramelized and sticky.   

Serve the fruit with ice cream – we sadly were running the freezer down so had to use up some basic vanilla ice cream but I highly recommend trying this with coconut ice cream if you can find some somewhere! Drizzle the excess liquor over the top and EAT!