Grilled Pineapple With Ginger-Rum Glaze

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Grilled Pineapple With Ginger-Rum Glaze

 

1 ripe pineapple, quartered lengthwise

4 tablespoons butter

2 tablespoons light brown sugar

2 tablespoons candied ginger root, finely chopped

(crystalized)

2 tablespoons dark rum

 

With a grapefruit knife, cut the core of the pineapple

away and discard, then cut the fruit away from the

skin and cut the flesh into crosswise slices. With

either bamboo or metal skewers, run a skewer from the

stem end up through the flesh to the top to keep the

fruit slices together.

In a small pan, combine 2 tbsps. water, butter, sugar

and ginger. Bring to a boil and cook until it becomes

syrupy. Take off the heat and add the rum. Stir well

and brush the pineapple with the mix.

Grill the pineapple cut side down until warm,

grill-marked and the glaze is bubbly. Remove pineapple

to a plate and pour the remaining sauce over the

pineapple and serve warm.

 

 

 

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