Rum Butter Pineapple Wedges

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   ["1. Cut pineapple lengthwise into 4 wedges. Discard the central core.", "2. Separate the meat from the skin by running a sharp knife between meat and the skin to release the skin.", "3. Slice the pineapple meat crosswise to make thick chunks (about an inch).", "4. Using a soaked skewer, push through each wedge and into the top stalk to hold in place.", "5. Mix sugar, ginger, butter and rum in a small sauce pan or saute pan and heat to melt.", "6. Brush half over the top of the pineapple.", "7. Cook on a hot grill for 4 minutes or until the pineapple is hot throughout. The green top will singe a bit!", "8. Pour remaining sauce over the top of the pineapple, pull out the skewer and serve!", "Note: we double the sugar/rum/butter mix and because we love ""excess!"""]

* Per serving · 4 servings · Values may vary.

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