Preparation

• 1
  1. First make the chocolate sauce. Chop the chocolate into small pieces and place them in a Pyrex bowl. Put the bowl on top of a pan of simmering water to melt the chocolate, not allowing the bowl to touch the water, stirring constantly until it has all melted. Add the butter, cut into small pieces, the sugar and slowly pour in the cream, stirring until the butter has melted and everything is well combined. Whisk to make sure that the sauce is really smooth. Turn off the heat but give it an occasional stir as you cook the pineapple so that it doesn’t set. 2. Cut off the skin of the pineapple and the top and bottom. Slice it into 8 equal slices. I also like to cut out the core in the centre of the slices to make rings.
• 2
  3. Melt the butter in a small saucepan over a low heat then add the honey, a tablespoon of juice from the lime and the ground cinnamon. Stir for a minute or two to warm it and mix it all together. Turn off the heat.
• 3
  4. Brush a griddle pan with a drizzle of olive oil then heat the pan. Dip the pineapple rings in the marinade then cook in a medium hot pan for 3 minutes. Brush the tops liberally with more marinade then turn and cook for 3 minutes on the other side.
• 4
  5. Place 2 pineapple rings on each plate with small scoops of vanilla ice cream. Quickly reheat the chocolate sauce, drizzle over the top of the fruit and ice cream and serve immediately!