Caramelised pineapple with coconut ice cream

1 Put the sugar in a large frying pan over a medium heat until it dissolves and becomes a lovely golden colour (about 10 minutes). Add the butter, then stir until combined. Carefully lay the pineapple rings on top and cook over a low heat for around 20 minutes, turning them over with tongs halfway through the cooking time.

2 Transfer the pineapple rings to serving plates. Add the cream to the pan and cook for 1-2 minutes, stirring until well combined. Scoop the ice cream on top of the pineapple, then drizzle over the caramel sauce from the pan and serve immediately, scattered with the coconut chips.