1 medium pineapple
3 tbsp runny honey
juice of ½ lime
pinch of sea salt
Cut the top and bottom off the pineapple, then stand it upright on a chopping board and slice off the skin all the way around. Remove any remaining eyes (the brown dots) with a small sharp knife. Turn the pineapple on its side and slice it into 1cm thick rounds. Use a small round pastry cutter to stamp out and discard the hard central core from each slice.
Light the barbecue and let the flames die down before starting to cook. If cooking indoor, lightly oil a griddle pan and heat until medium hot. In a small bowl, combine the honey, lime juice and salt to make a glaze. Brush the glaze over the pineapple slices, then barbecue or griddle them for 2-3 minutes on each side, or until caramelized around the edges. Turn the pineapple as it cooks, brushing it with a little more of the glaze. Drizzle the grilled pineapple with any leftover glaze and serve immediately.