Ingredients
1 whole Medium Pineapple
2 Tablespoons Brown Sugar
1 teaspoon Ground Ginger
4 Tablespoons Melted Butter
2 Tablespoons Dark Rum (I'm Sure Light Will Work Too)
Method
Sources
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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Apple wood — mild, sweet smoke for poultry and pork
Spiral corer — core, peel, and slice pineapple in one motion
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Apple wood — mild, sweet smoke for poultry and pork
Spiral corer — core, peel, and slice pineapple in one motion
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cut pineapple lengthwise into 4 wedges. discard the central core. 2. separate the meat from the skin by running a sharp knife between meat and the skin to release the skin. 3. slice the pineapple meat crosswise to make thick chunks (about an inch). 4. using a soaked skewer, push through each wedge and into the top stalk to hold in place. 5. mix sugar, ginger, butter and rum in a small sauce pan or saute pan and heat to melt. 6. brush half over the top of the pineapple. 7. cook on a hot grill for 4 minutes or until the pineapple is hot throughout. the green top will singe a bit! 8. pour remaining sauce over the top of the pineapple, pull out the skewer and serve! note: we double the sugar/rum/butter mix and because we love excess!