Heat a chargrill pan over a medium heat. Add the pineapple wedges and cook for 3-4 minutes, turning once, until golden-brown on both sides.
In a separate pan, heat the honey, soy sauce and chilli flakes over a low heat until well combined and warmed through.
To serve, place the griddled pineapple wedges into the centre of a serving plate. Drizzle over the chilli dressing.
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