1

Place the sugar in a saucepan with 2 tablespoons of water. Stir over low heat until dissolved. Increase heat to medium and cook until it turns a rich, golden, caramel colour.

2

Remove from heat and carefully add the rum and thickened cream. Return pan to heat and cook until combined and smooth.

3

Split the doughnuts in half through the centre. Brush the pineapple and doughnuts with a little vegetable oil.

4

Heat a chargrill or barbecue to high, then grill the pineapple for about 40 seconds on each side or until lightly golden.

5

Grill the doughnuts for 30 seconds on the outside. Place 2 pineapple slices in the centre of each doughnut. Dollop with the thick cream, drizzle with the caramel sauce and serve immediately.