La Casita’s grilled pineapple with mulato chilli and pineapple granita

1.For granita, combine ingredients in a saucepan over medium heat and simmer until sugar dissolves (5 minutes). Transfer to a tray and freeze until solid (at least 4 hours), then scrape with a fork to create ice crystals. Freeze until required.

2.Combine chillies, honey and 60ml water in a saucepan over low heat until honey melts (2-5 minutes). Remove from heat and leave to infuse (10 minutes).

3.Preheat a barbecue, preferably woodfire or coal, to high. Brush pineapple with honey mixture and grill, turning occasionally, until golden brown and tender (2-3 minutes each side). Serve with granita.