Tip the pineapple and halloumi into a large bowl. Mix the chilli, mint and lime juice in another bowl, then tip half the mixture over the pineapple and halloumi and mix well.

If you have time, leave the pineapple and halloumi to sit for 15 minutes – if not, alternately skewer the fruit and cheese on to long wooden or metal skewers.

Once your barbecue is ready, grill the skewers for about 5–7 minutes on each side. You can brush the pineapple pieces with the oil if they start to look dry. Don’t try to flip the skewers too quickly, or the halloumi will stick to the barbecue.

Once the fruit and cheese are nicely charred on both sides, remove to a serving platter, drizzle with the remaining chilli, lime and mint dressing, and serve hot.

Note: Cut your halloumi on the larger side, or it’ll fall to bits when you try to skewer it. This recipe can be doubled or tripled as needed, or you can make it go a little further by dividing the amount above between 10 skewers rather than 5.