Add all the ingredients into a medium saucepan and allow to bubble and cook for 3 minutes, making sure to keep stirring so that the sugar does not burn.
Once cooked, remove from heat and allow to cool completely. Place into a sterilised jam jar and use whenever you need.
Take 1 large pineapple, leaving the stalk and leaves on slice it lengthways all the way down, and then again in half to end with 4 quarters still with roots and leaves intact.
Remove the flesh from the skin and slice some pieces of pineapple then place back in the pineapple quarter.
To serve, drizzle over the tamarind sauce, sprinkle over some raw Billington’s Golden Caster Sugar, mint leaves and some fresh chilli flakes and serve as the perfect cold appetiser.