Method

• 1.
  Place the star anise, cinnamon, cloves and peppercorns in a dry pan over medium heat. Toast for 3 minutes or until fragrant.
• 2.
  Transfer to a spice grinder or mortar and pestle, and grind to a fine powder. Place half the spice mixture in a bowl. Add the butter and stir to combine. Set aside.
• 3.
  Preheat a barbecue or chargrill pan over medium-high heat. Thread the pineapple onto skewers and brush with the spiced butter. Grill, brushing frequently with spiced butter, for 10 minutes or until lightly charred.
• 4.
  Meanwhile, for the chocolate dip, place the chocolate in a heatproof bowl. Place cream and remaining spice mixture in a saucepan over medium heat.
• 5.
  Bring to the boil, then pour through a sieve over the chocolate. Set aside to cool for 1 minute, then use a spatula to stir until smooth and combined. Stir in a pinch of sea salt.
• 6.
  Serve pineapple skewers with the spiced chocolate dip, grated lime zest and extra sea salt.