Grilled Pineapple With Rum Reduction Sauce

1. 1

   Cut the pineapple into 8 wedges, remove core and rind with a knife.

2. 2

   Place the wedges into a freezer bag with the brown sugar, seal the bag and massage brown sugar onto the wedges.

3. 3

   Allow the pineapple to macerate in the brown sugar for anywhere from two hours to two days; refrigerate if macerating more than a few hours. The pineapple should release enough juice to dissolve the brown sugar completely.

4. 4

   Heat the grill to medium heat.

5. 5

   Add the vanilla and rum to the bag, seal and shake.

6. 6

   Remove the pineapple from the bag and place it on the grill.

7. 7

   When the pineapple becomes caramel colored on the bottom side, rotate it. Repeat for each of the 3 sides of each wedge, then remove from the grill.

8. 8

   Pour the juice from the bag into a saucepan and reduce over medium heat to a thick syrup (be careful of flare-ups during the first minutes since there will be alcohol from the rum and vanilla extract).

9. 9

   Serve the pineapple alongside a main dish or serve with ice cream and drizzle with the reduction sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.