Griddled pineapple with chilli salt

Slice off the top and base of the pineapple, then put on a chopping board and cut down around the edges to remove the skin. Use a sharp knife to cut out the eyes – you can do this one by one or cut around the pineapple in a spiral. Halve the pineapple vertically, then cut each ½ into 5 or 6 long wedges. Discard the central core.

Heat a griddle pan over a high heat. Brush the wedges with butter and, working in batches, griddle for 1-2 minutes per side until charred. Take off the heat; allow to cool.

Thread the charred pineapple onto skewers and arrange on a platter (they will hold like this, covered, for 2 hours at room temperature). Sprinkle over a little lime zest and some chilli sea salt ˆ akes before serving.