Recipe of the Week

Recipe of the Week
Grilled Pieapple and Ice Cream


  • 1 (3 to 4 pound) pineapple
  • Cooking spray
  • 2 teaspoons butter
  • 1/4 cup brown sugar
  • 1/4 cup rum
  • 1 pint light vanilla ice cream


  • Cut the top and bottom off of the pineapple, peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
  • Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
  • While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes.
  • Remove the sauce from the heat.
  • Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.

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