Grilled Pineapple dipped in Sugar -- Quad-Cities Online Recipe Book
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Desserts:

Grilled Pineapple dipped in Sugar

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Ingredients

1 ripe pineapple
8 tablespoons (1 stick) unsalted butter, melted
3/4 cup sugar
1 teaspoon grated lime zest
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup dark rum, for flambeing (optional)

Instructions

Preheat the grill to high. Cut top off pineapple, then cut off rind. Slice the fruit into 8 or 10 even rounds. Using a paring knife, remove the core from each round. When ready to cook, place the melted butter in a shallow bowl; combine the sugar, lime zest and cinnamon in a separate bowl. Bring both bowls to grill. Oil the grill grate. Dip each slice of pineapple first in melted butter then in the sugar mixture, shaking off the excess. Arrange the pineapple slices on the hot grate and grill, turning with tongs, until brown and sizzling, 5 to 8 minutes. Transfer the pineapple slices to plates or a platter, arranging the slices in an overlapping fashion. If using the rum, warm it in a small flameproof saucepan on one side of the grill; do not let it boil or even become hot. Remove from the heat and then, making sure your sleeves are rolled up and hair is tied back, light a match and use it to ignite the rum, averting your face as you do so. Very carefully pour the flaming rum over the pineapple and serve immediately. Makes 8 to 10 servings.

Melinda Chipman
Milan



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1939 — 75 years ago: Dr. R. Bruce Collins was reelected for a second term as president of the Lower Rock Island County Tuberculosis Association.
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