Chef Clem’s candied pineapple with chilli and lime is giving next-level comfort snacking – and we’re so here for it. - INGREDIENTS 350 g sugar 350 g queen pineapple wedges, or 250 g Woolies Pick & Mix Queen Pineapple Oak smoked chilli flakes, to serve Lime zest, to serve COOKING INSTRUCTIONS In a large pot, add sugar and place over a medium/low heat. Allow sugar to melt slowly. Swirl the pot gently rather than stirring – this will allow the sugar to melt evenly. Once the sugar is caramelised and a light golden colour, reduce the heat to low. Thread your pineapple on skewers and gently pat with a paper towel to remove any excess moisture. Tilt the pot of sugar caramel at an angle and gently turn the skewered pineapple in the caramel, coating the pineapple well. Place the coated pineapple on a baking tray lined with baking paper. Sprinkle with chilli flakes and lime zest while the caramel is still hot – this ensures that the toppings stick to the caramel. Repeat with the remaining skewers – and enjoy! Optional: serve with whipped coconut cream.