- 1 pineapple
- ¼ Cup butter
- ¼ Cup brown sugar
- ¼ Teaspoon salt
- 2 Tablespoons dark rum
- Juice of a lime
Melt the butter in a small saucepan over medium heat, add the brown sugar and salt, stir to dissolve. Increase the heat and bring the sauce to a simmer until the sauce becomes a thin syrup. Remove the syrup from the heat and carefully stir in the lime juice and rum. Set the syrup aside to cool for 10 minutes, as it cools the syrup will thicken up.
While the syrup is cooling, peel the pineapple. Cut the pineapple into wedges lengthwise. Make sure to remove the core off each wedge. Generously coat the pineapple with the syrup and place on a hot grill. Grill the pineapple turning when the edges start to caramelize and the pineapple has golden grill marks. While grilling occasionally bast the pineapple with the syrup.
Serve with vanilla ice cream and a drizzle of the syrup.
Serves 4-6 depending on serving size.
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