Cinnamon Grilled Pineapple with Bourbon Glaze
1/2 fresh pineapple, cut into 2-inch chunks
8 cinnamon sticks
8 mint leaves, plus sprigs for garnish
Bourbon Glaze
1/2 stick (4 Tbsp) unsalted butter
1/4 cup dark brown sugar
1/4 cup bourbon
1/2 tsp ground cinnamon
1/4 tsp ground cloves
Pinch of salt
1 pint vanilla ice cream, for serving
4 martini glasses or bowls
Using a pointed chopstick or metal skewer, make a starter hole in the center of
each piece of the pineapple. Skewer 2 pineapple chunks on each cinnamon stick,
with a mint leaf between them.
Prepare the glaze: Combine the butter, sugar, bourbon, ground cinnamon, cloves
and salt in a saucepan and boil until thick and syrupy, 5 minutes.
Set up your grill for direct grilling and preheat to high. Clean and oil the
grill grate. Grill the pineapple until nicely browned on both sides, 3 to 4
minutes per side, basting with the bourbon glaze. Serve, at once, spooning any
excess glaze over the pineapple.
Scoop the ice cream into the martini glasses or bowls. Place 2 pineapple kebabs
in each, garnish with mint sprigs and serve.
Makes 4 servings.
