There’s no other way to put this: these are fruit kebabs. I know how this sounds, but that’s not how they taste.

Now that we’ve got that over with, I’ll go on: these skewer-threaded chunks of pineapple are sprinkled with sugar and blitzed on the grill or under the broiler till that absurdly yellow, tropical-sunshine flesh is scorched a deep, golden brown. Just when you thought it couldn’t get any better, there is more. You make a thick, dark coconut-rum-deepened chocolate sauce and dip the pineapple into it as you eat (Malibu is coconut-flavored rum). For hygiene’s sake, and it’s not often you’ll hear me saying that, it might be wise to give each person their own little bowl of molten chocolate sauce for repeated, fondue-style dunkings, though you can simply stick a ladle in a big bowl of the stuff and let everyone spoon the sauce over the pineapple, on their plates, as they eat. To make this less a backyard grill-fest, however, you can forget the bamboo skewer element and simply sugar and broil pieces of pineapple and serve them up to be eaten relatively elegantly, with knife and fork, a pitcher of hot chocolate sauce on the table alongside.