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
1 cup caster sugar
300ml pure cream
75g unsalted butter, chopped
2 Tbsp dark rum
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.
Using rotisserie attachment, cook for 30 minutes, misting every 10 minutes with water and drizzling with lime juice. Remove from barbecue.
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.
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.
Slice pineapple into wedges. Serve drizzled with hot butterscotch sauce.