Rum And Honey Grilled Pineapple On Toasted Pound Cake

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

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

Recipe

• 1 in a small saucepan whisk together rum, honey, orange juice and cinnamon.
• 2 simmer over medium heat 3-5 minutes, until thick and syrupy.
• 3 remove from heat and let cool slightly.
• 4 cut the pineapple into half, lengthwise and then cut each half into six long wedges; you will have 12 pieces.
• 5 brush the pineapple wedges with the glaze and place on tray.
• 6 brush melted butter over each side of pound cake slices.
• 7 barbecue pineapple over medium heat, brushing frequently with glaze and turning occasionally, until caramelized and golden.
• 8 barbecue pound cake slices, 2 minutes per side, until toasty and warm.
• 9 serve grilled pineapple and pound cake with scoops of vanilla ice cream sprinkled coconut, and drizzled with remaining rum and honey glaze.