Caramelised cinnamon and lime pineapple skewers recipe

Peel pineapple and cut into quarters lengthways, removing the core. Slice each quarter into three.

In a small bowl, mix together the honey or rice syrup, lime juice and cinnamon.

Baste the pineapple wedges with the mixture before cooking in a grilling or frying pan set over medium high heat on each side for 1 minute, or until caramelised.

Remove from heat, serve remaining juices on the side and enjoy immediately. Alternatively, cool and store in an airtight container in the fridge for up to 4 days or freeze chopped pieces for up to 6 months.