For the macaroons

Beat egg white with salt until soft peaks form. Add yolk, beating well. Gradually add sugar and beat until sugar is dissolved. Fold in coconut and mix well. Place tablespoons of mixture on a greased, foil-lined oven tray and bake for 18-20 minutes, or until pale golden and cooked. Makes about 18.

For the sugared pistachios

Combine caster sugar and water in a small saucepan and stir over low heat until sugar dissolves. Remove from heat and add pistachios and stir. Pour mixture on to a paper-lined oven tray, spreading nuts in a single layer. Bake for about 15 minutes or until pistachios are crystallised. Remove and when cool enough to handle, place in an airtight container.

For the pineapple

Cut slices in half and place in a single layer in a shallow dish. Pour honey over pineapple, turn to coat. Heat barbecue to medium, brush with butter and cook pineapple slices for about 2 minutes each side until golden brown.

To serve

Place 2 pieces of pineapple on each plate, drizzle with a little extra honey and sprinkle with pistachios. Serve coconut macaroons on the side.