Sunday, July 29, 2007
Pineapple Dessert: Yeah You Can Use Malibu Rum, Too!
It was another Saturday night in Fire Island. Although many of us were not around, thanks to visiting day at camp in the Adirondacks, some of us were. After trying a variety of commercial prepackaged ribs (take home tip: do not do this yourself, they were gross) we settled down to dessert: yet another pineapple dish. Dan, who discovered the pineapple dessert we used as a basis for this current recipe, didn't want to use tequila again. I suggested rum, and Dan countered with Malibu Rum (Did you know that Malibu Rum was made in the tropical country of Canada?). The lovely wife suggested we use a bit less sugar than we did last time, as Malibu Rum has some already. The results: pina-colada-riffic!
Large pineapple, peeled and cut into 3/4" slices. You can core it, but, yet again, we did not.
1 cup coconut Malibu Rum, or more
1/2 cup brown sugar
1 1/2 teaspoons vanilla
1/2 teaspoon cinnamon
EQUIPMENT YOU WILL NEED:
Hot clean grill, with minimal flame or grease
Mix the rum, sugar, vanilla, and cinnamon together until dissolved. Place pineapple on grill. Baste the mixture while grilling. Be careful to avoid burning with the sugar and tequila. Takes about 15 minutes if not done on a high heat. Serve with ice cream or plain.