Place the butter, brown sugar, cinnamon, honey and vanilla into a bowl and mix until fully combined.

Tip out onto baking paper and roll into a cylinder & twist at the edges until tight. Then place in the fridge until firm.

Place a cast iron pan on the BBQ to heat for a few minutes.

Slice butter and add 3 knobs to the pan.

Gently add the pineapple spears into the pan and cook for 8/10 minutes until caramelised, turning every minute. Be careful not to let it burn.

Plate up and serve with ice-cream for a delicious sweet and fruity dessert.