Chargrilled pineapple with pineapple and chilli granita

This is a bold dessert; attractive too, if you leave the green tops on the pineapple. Heating pineapple really brings the flavor to the fore and, with the ice-cold granita, it's the ideal finish to a glamorous barbecue.

To make the granita, place the sugar and chili in a small heavy pan with 30ml/2 tbsp of the pineapple juice. Heat gently until the sugar has dissolved and then brings to a fast boil for 30 seconds. Pour the remaining pineapple juice into a large, shallow freezer proof container. The ideal size is about 25 x 14cm/10 x 51/6in. Stir in the chili mixture and freeze for 2 hours.

Fork the frozen edges of the sorbet mixture into the centre and freeze for a further 1 ½ hours until crunchy. Give it another fork over. Return it to the freezer for up to 1 week.

Cut each pineapple lengthways into four equal wedges, slicing right through the leafy crown. Remove the core from each wedge, if it seems tough. Mix the sugar and 15ml/1 tbsp water in a small bowl. Heat the griddle over a high heat, until a drop of water sprinkled on the surface evaporates instantly. Lower the heat slightly. Brush the cut sides of the pineapple wedges with the sugar mixture and grill for about 1 minute on each side, or until branded with grill marks. Serve warm with the granita. If the granita has been in the freezer a long time, thaw for about 10 minutes in the refrigerator before serving and fork it over to break up the ice crystals.

Serves 8
2 medium, fresh pineapples
15ml/1 tbsp caster (superfine) sugar
For the granita
15ml/1 tbsp sugar
1 fresh long mild red chili, seeded and finely chopped
900ml/ 1½ pints/ 3 ¾ cups pineapple juice or fresh puree