Jamaican Pineapple Wedges

By Hklbrries

"2 servings if used alone, 4 servings if used as an ice cream topping.

'Fruit can be grilled using indirect heat. Spread the coals to each side, place a disposable aluminum pan in the middle and place the fruit on a grill grid over the pan. This avoids flare-ups and prevents the fruit from burning. On a gas grill, place fruit to the side with one burner off.'

'I have a grill rack just for fruit so it doesn't pick up any unwanted flavor. Oniony peaches just don't cut it.'"

(From article by Pam Smith O'Hara in the Miami Herald)

Ingredients

• 1 ripe pineapple
• 3/4 cup light rum
• 1/4 cup clover honey
• 2 tbsp light brown sugar
• 1 tbsp unsalted butter

Preparation

Step 1

Cut off green crown and slice pineapple in half lengthwise. Cut each half lengthwise into 3 wedges and remove core. Cut each wedge crosswise into 1-inch slices, cutting to but not through the skin. Set aside.

Prepare grill. Bring rum, honey, brown sugar and butter to a boil in a 1-quart saucepan; set aside.

Place pineapple on a well-oiled grill grid and cook 30 minutes on indirect heat until lightly browned. Turn and baste with rum mixture every 10 minutes. Serve warm.