Serves 4Preparation time: 5 minutes
Cooking time: 10 minutes
1 pineapple with stem and all, quartered
icing sugar
GINGER CREAM
45 ml (3 T) chopped pickled ginger
250 g cream cheese or mascarpone
hot cross buns, halved and toasted over the coals
Sprinkle the cut sides of the pineapple pieces liberally with icing sugar and braai over hot coals until slightly caramelised.
Cut the pineapple pieces free from the skin but not completely out of the skin.
Mix the pickled ginger with the cream cheese or mascarpone.
SERVING
Spread the hot cross buns with a little pickled ginger cream and top with the pineapple pieces.
Drizzle with ginger syrup or honey if you like.