Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Rum-Glazed Grilled Pineapple
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- #97315
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 fresh pineapple
1/2 cup brown sugar
2 tablespoons rum
OR
1/4 teaspoon rum extract
1 tablespoon margarine or butter, melted
1 quart vanilla ice cream, if desired
directions
Heat grill. Cut pineapple lengthwise into wedges, leaving on green tops; cut out hard core. Score each wedge crosswise at 1-inch intervals, cutting to but not through shell. Place each wedge on 12-inch square of aluminum foil.
In small bowl, combine brown sugar, rum and margarine. Brush half of mixture over pineapple. Fold foil loosely around pineapple.
When ready to barbecue, place foil packets on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes or until hot. Brush with remaining brown sugar mixture. Serve warm with ice cream.
OVEN DIRECTIONS: Heat oven to 375 degrees F. Prepare pineapple as directed. Place foil packets on cookie sheet.
Bake for 15 to 20 minutes or until hot. Brush with remaining brown sugar mixture. Serve warm with ice cream.
added by
Nimmie
nutrition data
Nutritional data has not been calculated yet.
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