1

Combine the sugar and ¼ cup (60ml) water in a small saucepan over low heat. Cook, stirring, for 2 minutes or until the sugar has dissolved. Increase the heat to high and bring to the boil. Boil, without stirring, for 5-6 minutes or until a golden toffee colour.

2

Meanwhile, line a baking tray with baking paper. Place the macadamia on the prepared tray, close together in a single layer. Pour the toffee over the macadamia. Set aside for 15 minutes to cool or until the toffee is hard.

3

Cut the pineapple into quarters lengthways. Remove the core. Heat a chargrill or non-stick frying pan on high. Cook the pineapple for 2-3 minutes each side or until browned.

4

Break half the cooled toffee into 4 large pieces. Coarsely chop the remaining toffee to make praline. Divide the pineapple among 4 serving dishes and add a scoop of ice-cream. Sprinkle with praline. Top with large pieces of toffee. Serve immediately.