Pineapple and halloumi sticks

Method

1. Preheat the grill to hot. Cut the pineapple and haloumi into 20 chunks and place on a lightly oiled grill rack with the whole chillies.
2. Mix together the lime zest and oil, season, and brush all over the pineapple, haloumi and chillies. Pop under the hot grill for 2-3 minutes, or until the cheese starts to colour.
3. Serve either by pushing the pineapple, haloumi and chillies onto long sticks, or by putting everything into small bowls so people can help themselves with cocktail sticks. Best served warm but can be eaten cold.