Grilled Pineapple with Vanilla Ice Cream & Rum Sauce
Ingredients
- 1 (3 to 4 pound) pineapple, whole or peeled and cored
- Cooking spray
- 2 t. butter
- 1/4 c. brown sugar
- 1/4 c. rum
Instructions
If pineapple is not peeled and cored, cut the top and bottom off of the pineapple, peel and cut it crosswise into 8 rings, about 1/2-inch each. Use an apple corer to carve out the center core of each ring.
Spray a large grill pan with cooking spray and heat over a medium flame or burner. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely browned and grill marks have appeared.
While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. DO NOT OVER COOK or sauce will get hard when it comes in contact with the ice cream. Remove the sauce from the heat.
Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.
NOTE: You can also grill this on an outdoor grill sprayed with cooking spray before being heated.