Nigel Slater’s recipe for grilled pineapple

A show-stopper of a fruity pudding, with smoky notes alongside the sweetness

Slices of hot, grilled pineapple with a mint and citrus sugar.

Make the mint sugar: pull 20 mint leaves from their stems and put them in the bowl of a food processor with 50g of caster sugar. Process to a pale green sugar. (You can also do this with a pestle and mortar or the end of a rolling pain in a mixing bowl.) Finely grate the zest of an orange then stir it into the mint and orange sugar.

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