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Grilled Pineapple with Dark Rum-Brown Sugar Glaze
3/4 cup dark rum
3/4 cup (packed) golden brown sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1 large pineapple, peeled, cored, cut into 2x1-inch pieces
6 bamboo skewers, soaked in water 30 minutes, drained
- Stir first 4 ingredients in small bowl until sugar
- Thread pineapple pieces onto 6 skewers, dividing equally. (Rum mixture and pineapple skewers can be made 8 hours ahead. Cover separately and chill.)
- Prepare barbecue (medium heat). Grill pineapple until
brown, basting with rum mixture and turning
occasionally, about 10 minutes total.
- Remove pineapple from skewers; serve hot or warm.