Grilled Butter-Rum Pineapple
- Butter-Rum Sauce:
- 2 ripe pineapples
- 1/4 cup butter
- 1 tablespoon minced fresh ginger
- 1/2 teaspoon nutmeg
- 1/4 cup brown sugar
- Zest of 1 lime
- 1/4 cup lime juice
- 1 cup dark rum
Melt the butter in a medium saucepan. Add the rest of the sauce ingredients except the rum and cook over medium heat for 3 or 4 minutes. Stir in the rum, bring to a low boil and continue cooking for a few minutes to let the flavors blend. Remove from heat and strain out the ginger. Set aside.
Slice the pineapples in half lengthwise, including the top/leaves in the cut. Remove the cores. Carefully cut the fruit away from the skin as much as you can with a sharp, narrow knife, keeping the outer pineapple in tact.
Slice the pineapples into 1/2" slices, again being careful not to cut all the way through. Some of the fruit will still be anchored to the bottom of the pineapple "bowls." Pour some of the warm Butter-Rum Sauce over the fruit.
Grill the pineapple bowls on a medium to medium-hot grill until the fruit is hot and tender, about 20-30 minutes, basting occasionally. The bowls can then sit on a warm spot on the grill until you're ready for them. The flavor only gets better. Finish cutting the fruit from the bowls and serve.
If you prefer, you can skin and core the pineapple first, and cut the fruit into 1/2" slices.
Grill the slices over medium heat for 4-5 minutes each side, basting often with the Butter-Rum Sauce. (Preparing it this way does not detract from the taste of this delicious pineapple recipe.)