Method

• 1.
  Preheat oven to 200°C. Grease a baking tray and line with baking paper.
• 2.
  Place pumpkin, cut-side up, on prepared tray. Roast for 40 minutes or until just tender.
• 3.
  Meanwhile, to make the sweet and sour sauce, place sugar and 2 tbs water in a saucepan over medium heat and cook, stirring regularly, for 5 minutes or until sugar has dissolved. Add sherry vinegar and apple juice, and swirl to combine. Increase heat to high, bring to the boil and cook, stirring occasionally, for 5 minutes or until reduced slightly.
• 4.
  Add pineapple, return to the boil and cook, stirring occasionally, for 3 minutes or until pineapple is heated through. Stir through fish sauce and lime juice.

• 5.
  Drizzle pineapple mixture over pumpkin and return to oven, basting 3 times and removing pineapple pieces as they caramelise to avoid them burning, for a further 40 minutes or until pumpkin is tender and all pineapple is caramelised.
• 6.
  Transfer pumpkin and pineapple to a serving platter, drizzle with any cooking juices and scatter with baby coriander to serve.