To cut pineapple wedges or cubes, stand the pineapple upright and cut the fruit away from the center core in planks. Discard ...

Set aside to cool. Heat a large griddle pan until very hot. Add the pineapple wedges and sear for a minute, until griddle marks appear. Sprinkle with the sugar, turn and sear on the other side.

Cut the pineapple lengthways into eight wedges, then remove and discard the core. Heat a large griddle pan until very hot. Use a heavy-based frying pan if you don’t have a griddle pan.

Shaken with ice and served with a pineapple wedge & cherry on top. Garnish: Use mango juice instead of pineapple to make a mango colada. Garnish with fresh mango or fresh mint.

Stirring to roughly break up the Jackfruit flesh. Place the pineapple wedges into a bowl, sprinkle over the lemon zest. For the chocolate sauce, place the water into a pan and add the cocoa powder ...

Measure the pineapple juice, rum, coconut cream (and a teaspoon of sugar if desired), into a blender and add a handful of ice. Pulse until smooth and pour into a tall glass. Garnish the cocktail with ...