Grilled Pineapple With Rum Reduction Sauce - cooking recipe

Ingredients

1 pineapple, ripe
1 teaspoon vanilla extract
1/2 cup brown sugar
1/2 cup rum

Preparation

Cut the pineapple into 8 wedges, remove core and rind with a knife.
Place the wedges into a freezer bag with the brown sugar, seal the bag and massage brown sugar onto the wedges.
Allow the pineapple to macerate in the brown sugar for anywhere from two hours to two days; refrigerate if macerating more than a few hours. The pineapple should release enough juice to dissolve the brown sugar completely.
Heat the grill to medium heat.
Add the vanilla and rum to the bag, seal and shake.
Remove the pineapple from the bag and place it on the grill.
When the pineapple becomes caramel colored on the bottom side, rotate it. Repeat for each of the 3 sides of each wedge, then remove from the grill.
Pour the juice from the bag into a saucepan and reduce over medium heat to a thick syrup (be careful of flare-ups during the first minutes since there will be alcohol from the rum and vanilla extract).
Serve the pineapple alongside a main dish or serve with ice cream and drizzle with the reduction sauce.