Pineapple and rum kebabs
Put 6 long or 12 short wooden skewers in a pan of cold water to soak - this stops them burning on the barbecue. Top and tail the pineapple then stand it on the flat base and cut the peel off the sides. Quarter lengthways and get rid of the core then chop into erratic chunks. Place in a large bowl, add the rum and sugar, then finely grate over the ginger. Mix well.
Divide the pineapple between your skewers saving the leftover marinade to baste. Put on the barbecue, turning every minute or so and basting as you go, for 4 to 5 minutes until golden and caramelised. Serve with a big scoop of vanilla ice cream, with the cookies crumbled over the top, if you like.