- 1/4 cup (1/2 stick) butter
- 1/4 cup firmly packed golden brown sugar
- 1/8 tsp ground cinnamon
- Pinch of salt
- 1/4 cup light rum, divided
- 1/4 cup heavy cream
- 1 pineapple
In a medium saucepan over medium heat, add the butter and cook until foaming. Add the brown sugar, cinnamon and salt. Cook, stirring constantly, until sugar dissolves, about 3 minutes. Remove the pan from the heat and add the rum. Return to the heat and cook, stirring constantly, until the rum is nearly evaporated. Add the cream and stir to combine. Set aside.
To grill the pineapple, twist stem off of pineapple. Using a chef’s knife, cut off pineapple top and bottom. Place pineapple on one of its bases and liberally cut off outer skin. Cut pineapple in half lengthwise and then each half in half again. Cut each slice in half again to make 8 slices.
Prepare a grill over medium heat. Clean and oil grill grate. Grill pineapple slices until there are grill marks. Turn over and cook second side of pineapple until there are grill marks. In the last minute or two before removing pineapple from grill, baste each pineapple slice with Brown Butter-Rum Sauce.