Charcoal cooked, rum pineapple with stem ginger and yoghurt – Kasai Grills

Ingredients

• Take the top leaves from the pineapple and place directly into the coals turning frequently for 1 and a half hours until blackened and tender to the touch and allow to cool
• Using a sharp knife peel the pineapple cut into 4 and take out the core before cutting into large chunks.
• Place the pineapple into a bowl and add the ginger, juice of lime and rum before setting aside to marinate.
• Place the marinated pineapple into a small bowl and top with the crushed digestives
• Top with thick Greek yoghurt
• 1 X whole pineapple
• 150g chopped stem ginger in syrup
• 1 and a 1/2 limes
• 200g crushed digestive biscuits
• 100ml Rum
• 200g thick Greek yoghurt