Ingredients
1 whole pineapple
Finely grated zest and juice of 2 limes
Finely grated zest of 2 oranges
¼ cup raw sugar
1 bunch mint, leaves picked, finely chopped
½ cup dry-roasted almonds, finely chopped
Butterscotch sauce
1 cup caster sugar
300ml pure cream
75g unsalted butter, chopped
2 Tbsp dark rum
Method
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Preheat a lidded barbecue to medium. Or, to cook in a tandoor, see method at end of recipe. Trim top and bottom of pineapple. Peel, then remove the eyes with a small knife. Thread pineapple onto a long metal skewer.
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Using rotisserie attachment, cook for 30 minutes, misting every 10 minutes with water and drizzling with lime juice. Remove from barbecue.
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Meanwhile, to make butterscotch sauce, cook sugar in a medium saucepan over a high heat for 5 minutes or until browned. Mix in cream, butter and rum. Simmer, stirring, until smooth.
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Put zests and raw sugar in a mortar. Grind until smooth. Mix in mint and almonds. Spread zest mixture on plate. Roll pineapple in it to coat.
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Slice pineapple into wedges. Serve drizzled with hot butterscotch sauce.
