Rum and Honey Grilled Pineapple on Toasted Pound Cake

Recipe by TOOLBELT DIVA
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 6-12
YIELD: 12 pieces
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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