Pineapple and chilli topping

Chop ½ a small pineapple and add to a mixing bowl. Add 2,5ml (½ tsp) dried chilli flakes, juice of ½ a lime, 5ml (1 tsp) soft brown sugar and mix well. Serve as a zingy topping over ice cream.

Cook’s tip: 
For a quick variation, place all of the pineapple ingredients in a small saucepan with 15 – 30ml (1 – 2 tbsp) water and cookover medium heat until the pineapple caramelises and softens slightly.