Rum And Honey Grilled Pineapple On Toasted Pound Cake - cooking recipe

Ingredients

1/4 cup dark rum
1/4 cup honey
2 tablespoons orange juice
1/4 teaspoon ground cinnamon
1 pineapple, peeled and cored
1 poundcake, sliced into 1 inch thick slices and then halved
2 tablespoons butter, melted
1 pint vanilla ice cream
1/4 cup shredded coconut, lightly toasted

Preparation

In a small saucepan whisk together rum, honey, orange juice and cinnamon.
Simmer over medium heat 3-5 minutes, until thick and syrupy.
Remove from heat and let cool slightly.
Cut the pineapple into half, lengthwise and then cut each half into six long wedges; you will have 12 pieces.
Brush the pineapple wedges with the glaze and place on tray.
Brush melted butter over each side of pound cake slices.
Barbecue pineapple over medium heat, brushing frequently with glaze and turning occasionally, until caramelized and golden.
Barbecue pound cake slices, 2 minutes per side, until toasty and warm.
Serve grilled pineapple and pound cake with scoops of vanilla ice cream sprinkled coconut, and drizzled with remaining rum and honey glaze.