½ ripe pineapple, peeled, core removed,
cut into 2cm/1in slices
½ ripe plantain, peeled, sliced
2 tbsp soft brown sugar
Sprinkle the sugar over the pineapple and plantain slices.
Heat a griddle pan until hot and chargrill the pineapple and plantain slices for 3-4 minutes, or until the sugar has caramelised.
Turn the slices over carefully and cook for a further 3-4 minutes, or until tender and golden-brown.
Serve with lactose free ice cream.
Recipe adapted from: Good Food
Click here for our guide to using plantains