1 pineapple, peeled and halved lengthways
2 T (30 ml) sugar
± ½ cup (125 ml) Ina Paarman’s Smokey Chipotle Marinade & Baste
Soak the sosatie sticks in water.
Cut the pineapple halves into four long pieces and thread each piece onto a wooden sosatie stick.
Roll the pineapple in sugar.
Heat a griddle pan and grill pineapple until marked.
Brush with Chipotle Baste and grill a little longer.
Serve with Chipotle Baste as a dipping sauce on the side.