Set up your grill for direct rotisserie cooking, with the Rotisserie in place and the motor unit plugged in.

With a good peeler, peel both pineapples, leaving the tops on. Remove the top fork from the Rotisserie spit. Thread the first pineapple onto the spit (you may need to create pilot holes through the pineapples first). Securely skewer the pineapple onto the bottom fork. Add the second pineapple to the spit and skewer it with the top fork, then tighten the wing screws. Make sure the pineapples are placed in the center of the spit, allowing it to turn in the rotation grooves.

Sprinkle or roll the pineapples in 250g brown sugar so they’re evenly coated. Place the spit into the Rotisserie motor and switch it on.

Mix the remaining 200g brown sugar with the spiced vanilla rum to make a glaze. Use this to baste the Rotisserie pineapple every 10 minutes, ensuring you have a little bit left over to dress the finished dessert. Basting might create some flames, but don’t worry – this is just the alcohol burning off and caramelising. Please be careful though!

When the pineapple is cooked, you should be able to easily slide a knife through it. Remove it from the grill and carefully slide it from the Rotisserie. Remember, the sugar glaze will be extremely hot to touch, so take extra care.

Slice the pineapple into even portions, rounds or fingers, then serve with vanilla ice cream and Salted Bourbon Butterscotch Sauce.