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1
In a small saucepan whisk together rum, honey, orange juice and cinnamon.
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2
Simmer over medium heat 3-5 minutes, until thick and syrupy.
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3
Remove from heat and let cool slightly.
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4
Cut the pineapple into half, lengthwise and then cut each half into six long wedges; you will have 12 pieces.
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5
Brush the pineapple wedges with the glaze and place on tray.
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6
Brush melted butter over each side of pound cake slices.
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7
Barbecue pineapple over medium heat, brushing frequently with glaze and turning occasionally, until caramelized and golden.
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8
Barbecue pound cake slices, 2 minutes per side, until toasty and warm.
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9
Serve grilled pineapple and pound cake with scoops of vanilla ice cream sprinkled coconut, and drizzled with remaining rum and honey glaze.
