1/2 cup unsalted butter
1 cup lightly packed brown sugar
1/2 cup rum (I used Captain Morgan's Spiced Rum)
A pinch each of nutmeg, cinnamon, allspice
1 (3 to 4 pound) pineapple
oilcoconut (or vanilla) ice cream
In a small saucepan, cook the butter, sugar, rum and spices over medium heat, stirring, until the sugar is dissolved and the butter melted.
Bring to a simmer and let cook for about 10 min. longer, stirring occasionally, until the sauce is slightly syrupy and coats the back of a spoon.
Heat the grill, making sure it's clean and brush or spray it with a touch of oil so the pineapple doesn't stick. Grill the pineapple slices until warmed through and carmelized, about 7 minutes on each side.
Serve immediately with a scoop of ice cream and the warm sauce drizzled on top.
This recipe is also linked to...
Food on Friday: Pineapple