Try dipping the pineapple in Greek yoghurt drizzled with honey.
4tbsp clear honey
1 Cut the skin off the pineapple, but leave its leaves on the top of it. Cut the pineapple into 6-8 wedges and place in a large, shallow dish.
2 Mix together the honey and rum and pour it over the pineapple. Leave it to marinate for about 30 mins, turning it in the syrup occasionally.
3 Cook the pineapple on a medium-heat barbecue for about 10 mins, turning it occasionally and brushing over any of the extra marinade to keep it moist, and to help it caramelise to a golden colour.
Per serving: 129 cals, 0g fat (0g saturated), 31g carbs