Grilled Pineapple

This recipe is modified from the ingenious Grey Goose cookbook. It's pretty easy, and makes a tasty dessert when you're grilling. I mean, nothing says "Impressive" and "Fancy" like "Grilled Pineapple." Try it on your friends. Say..."I'm having sausage, baked potato, and corn on the cob, with grilled pineapple for dessert." They will inevitably say something like..."Oooo." Or "When do I get to come over to your house?"

1 pineapple
Rum of choice (I like coconut rum combined with some dark rum)
Brown sugar
Pumpkin pie spice

1. Prep the pineapple. Cut off the top and bottom of the pineapple. Don't remove the rind. Cut the fruit in quarters lengthwise. Remove the corner of the core that is on the point of each pineapple wedge. Make a long slice lengthwise, then several perpendicular to the center line.Arrange the quarters on a plate.

2. Add liquor. Mix a few tablespoons of each rum together and pour slowly over the pineapple quarters. Try to get the rum in the slices.

3. Add brown sugar. Press a bit of brown sugar onto all the juicy sides of the pineapple.

4. Add spices. Sprinkle the pumpkin pie spice lightly over the quarters.

5. Grill. Put those suckas on the grill for about 15 minutes. I recommend starting them on the top rack and moving them down for the last few minutes.

5B. Make sauce. While the pineapple is grilling, pour some rum, brown sugar, and spices into a saucepan. Reduce over medium heat until you've got the viscosity you want. I will say that if you want the sauce to be thick, you will need more that a few shots of rum. Also, keep in mind that breathing in the steam over the cooking rum WILL make you a bit tipsy.

6. Serve. Have a sharp knife on hand to cut the fruit from the rind. Enjoy with some more of that rum...