Rum and Honey Grilled Pineapple on Toasted Poundcake

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

Directions

1. 1

   In a small saucepan whisk together rum, honey, orange juice and cinnamon.

2. 2

   Simmer over medium heat 3-5 minutes, until thick and syrupy.

3. 3

   Remove from heat and let cool slightly.

4. 4

   Cut the pineapple into half, lengthwise and then cut each half into six long wedges; you will have 12 pieces.

5. 5

   Brush the pineapple wedges with the glaze and place on tray.

6. 6

   Brush melted butter over each side of pound cake slices.

7. 7

   Barbecue pineapple over medium heat, brushing frequently with glaze and turning occasionally, until caramelized and golden.

8. 8

   Barbecue pound cake slices, 2 minutes per side, until toasty and warm.

9. 9

   Serve grilled pineapple and pound cake with scoops of vanilla ice cream sprinkled coconut, and drizzled with remaining rum and honey glaze.