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Pineapple Wedges With Rum Butter Glaze

Fresh pineapple is even more full of flavour when barbecued, and this spiced rum glaze makes it into a very special dessert.

Image of Pineapple Wedges With Rum Butter Glaze
Ingredients

1 medium pineapple
30ml/2 tbsp dark muscovado sugar
5ml/1 tsp ground ginger
60ml/4 tbsp melted butter
30ml/2 tbsp dark rum

Details

Serves: 4


Method

1. With a large, sharp knife, cut the pineapple lengthways into four wedges. Cut out and discard the central core.


2. Cut between the flesh and skin, to release the skin, but leave the flesh in place. Slice the flesh across and lengthways to make thick chunks.


3. Soak 4 bamboo skewers in water for 15 minutes to prevent them scorching on the barbecue. Push a skewer through each wedge, into the stalk, to hold the chunks in place.


4. Mix together the sugar, ginger, butter and rum and brush over the pineapple. Cook the wedges on the barbecue for 4 minutes; pour the remaining glaze over the top and serve.

Cook's Tip:- For an easier version, simply remove the skin and then cut the whole pineapple into thick slices and cook as above.

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