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To make the brittle, line a baking tray with greaseproof paper. Put the sugar, butter, golden syrup and 40ml water in a heavy-bottomed saucepan, bring to a boil and cook on a moderately high heat until the mixture turns pale amber.
Pour in the coconut flakes and stir quickly to combine. Mix in the bicarb then immediately pour the brittle on to the lined tray (it will be very hot, so be careful). Top with a little flaky sea salt and let it cool completely until hardened.
Heat the oven to 200C (180C fan)/390F/gas 6.
Chop both ends off the pineapple, then stand it upright and slice off the skin, going back in again carefully to cut out the ‘“eyes”. Cut the pineapple into eight spears, slice the woody core off each wedge, then transfer to a baking dish.
Top with the sugar and spices, toss to coat, then dot the top with the butter.
Roast for 20-25 minutes, basting halfway, until the fruit is syrupy and lightly browned. Leave to cool a little, then serve topped with chunks of coconut brittle, a pour of cream and grated lime zest.