How to make it
Soak the bamboo skewers in water before use to stop them from burning. Cut the the pineapple flesh into wide strips from top to bottom and dust with icing sugar.
Arrange 1 pineapple chunks on each of 12 skewers so and place on a pre heated barbeque, on a medium-hot grill.
Grill for about 2 minutes or just until fruit begins to turn golden brown. Brush on the Lee Kum Kee Plum Sauce over the pineapple.
Serve with vanilla ice cream with a Lee Kum Kee Plum Sauce swirl on top.