1pineapple in half lengthways, then cut each half into quarters. Remove the tough inner core part then thread each piece onto a skewer. In a small bowl mix together the lime juice, cinnamon and rice syrup or honey.
2Baste the pineapple pieces in the glaze.
3Preheat a barbecue or a grill-pan over medium high heat.
4Grill pineapple skewers for a minute on each side, until lightly caramelised.
5Serve with fresh mint leaves. Store leftovers in the fridge for up to 5 days.