1 small pineapple, sliced in half lengthways and then into thin wedges
2 tablespoons icing sugar, plus extra to serve
1/2 long red chilli, deseeded and finely chopped
4 tablespoons lime juice
2 tablespoons palm sugar or soft light brown sugar
1–2 tablespoons finely shredded mint
Heat a ridged griddle pan over a medium-high heat.
Cut 2 sides from the mango, using the stone as a guide and cutting either side of it. Sift icing sugar all over the cut sides of the mango and pineapple so they are well covered.
Lay the mango, cut side down, and pineapple on the hot pan and griddle for 2 minutes, twisting the pieces once so that a charred criss-cross pattern appears on the fruit. Turn the pineapple wedges over and repeat on the other side. This may need to be done in 2 batches.
Meanwhile, make the sweet and sour dressing. Put the chilli, lime juice, sugar and mint in a small bowl, then stir until the sugar is dissolved. Set aside.
Remove the fruits from the griddle pan and arrange on serving plates. Drizzle over the sweet and sour dressing and serve dusted with extra icing sugar, if liked.