Saturday, May 16, 2009

BBQ Pineapple

This is a sexy, drippy, finger-licking finish to a warm-night bbq dinner.

Prepare the fresh pineapple by cleaning the outer skin, cutting off both ends, split it down the middle and remove the core. Score the slices through the flesh but not all the way through the skin.

Generously dot butter over sliced pineapple, layer with brown sugar, and drizzle with a sweet liquour or rum (optional). Wrap up well in aluminum foil.

After taking the dinner off of the grill, put the wrapped pineapple on the grill to slowly heat up.

Serve with clean fingers or coconut ice cream. Yum!

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