INGREDIENTS

INSTRUCTIONS

Preheat the grill to high. Cut the leafy top off the pineapple, then
cut off the rind. Slice the fruit into 8 or 10 even rounds. Using a
pineapple corer or paring knife, remove the core from each round.  When
ready to cook, place the melted butter in a shallow bowl;  combine the
sugar, lime zest, and cinnamon in a separate bowl. Bring  both bowls to
grill side. Oil the grill grate. Dip each slice of  pineapple first in
melted butter, then in the sugar mixture, shaking  off the excess.
Arrange the pineapple slices on the hot grate and  grill, turning with
tongs, until brown and sizzling, 5 to 8 minutes.  Transfer the
pineapple slices to plates or a platter, arranging the  slices in an
overlapping fashion. If using the rum, warm it in a  small flameproof
saucepan on one side of the grill; do not let it  boil or even become
hot. Remove from the heat and then, ,making sure  your sleeves are
rolled up and hair is tied back, light a long match  and use it to
ignite the rum, averting your face as you do so. Very  carefully pour
the flaming rum over the pineapple and serve  immediately.  Serves 8 to
10  About the Author: Steven Raichlen is the author of 16 books,
including  Miami Spice, which won an IACP/Julia Child Award and the
High-Flavor,  Low-Fat Cooking series, which won two James Beard Awards.
He is a  restaurant correspondent for National Geographic Traveler and
a  frequent contributor to Food & Wine.Recipes copyright C1999 Steven
Raichlen.  Converted by MC_Buster.  NOTES : From author Steven Raichlen
Recipe by: Good Morning America  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Our God is an *_AWESOME_* God!”