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Special Equipment: 10-inch grillproof saute pan
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Remove the top end of the pineapple by holding it firmly and twisting it off.
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Use a sharp serrated knife to trim off both ends of the pineapple.
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Set the pineapple on the bottom cut-end and, starting at the top, cut the skin off of the pineapple by following the curve of the fruit.
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Overlap your cuts to ensure that you cut out all of the eyes (the brown indentations on the pineapple).
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Once all of the skin has been removed from the pineapple, slice the pineapple in half from the top down.
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Slice each half in half again, from the top down.
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Slice each quarter lengthwise into 3 wedges of equal size.
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Use your knife to cut the core out of each wedge so that you have a total of 12 trapezoidal shaped wedges.
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Set 8 wedges aside, and take the remaining wedges and cut into small dice, about 1/4-inch cubes.
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You should have about 1 cup of small diced pineapple.
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Preheat a grill to medium-high and spray or brush the grates with vegetable oil.
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Lay the pineapple wedges on the grill and cook for 2 to 2 1/2 minutes.
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Rotate the pineapples 90 degrees and cook another 2 to 2 1/2 minutes.
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Turn onto the second side and cook 2 to 2 1/2 minutes longer.
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Turn onto the third side and cook a final 2 to2 1/2 minutes.
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Transfer grilled pineapple to a platter.
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While the pineapple cooks, set a 10-inch grillproof saute pan on the grill and add 2 teaspoons of the butter.
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Once the butter melts, add the diced pineapples and saute, stirring occasionally, for 5 minutes.
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Add the sugar and cook until the sugar dissolves and starts to form large bubbles and turns golden, 6 to 8 minutes.
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Add the lime juice and swirl the pan to incorporate.
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Continue to cook for 3 minutes.
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Add the rum to the pan and tilt the pan to try and flame the rum.
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Cook for 3 minutes, then add the pineapple juice to the pan.
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Continue to cook until the liquid has reduced by half, 4 to 5 minutes longer.
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Remove from the heat and swirl the remaining 2 teaspoons of the butter into the sauce.
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Pour the hot sauce over the grilled pineapple with the cross-hatched sides facing up.
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Garnish with the chopped mint.
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Serve with a scoop of vanilla ice cream if desired.
