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Grilled Rum-Basted Pineapple with Sorbet

By Nadine Francis West and Arnold Francis West

3.1

(2)

Image may contain Food Plant and Pizza
Grilled Rum-Basted Pineapple with SorbetDave Lauridsen
Test-kitchen tip:

To make things easier, prep the sorbet ahead of time. Make mini scoops using a melon baller that's been dipped into hot water. Place the scoops on a rimmed baking sheet and freeze until ready to serve.

Recipe information

  • Yield

    Makes 12 servings

Ingredients

2 pineapples, peeled, sliced crosswise into 1/2-inch-thick rounds
Dark rum
Assorted sorbets (such as passion fruit, mango, coconut, and raspberry)
Fresh mint sprigs
Cookies

Preparation

  1. Prepare barbecue (medium-high heat). Place pineapple on grill; cook until just heated through, about 1 minute per side. Brush generously with rum; grill 1 minute longer on each side. Transfer to plates; brush with rum. Top each pineapple round with small scoops of sorbet; garnish with mint. Serve with cookies.

TagsFruit DessertDessertRumAlcoholBeveragesPineappleFruitDairy FreeGluten FreeNut FreeQuickEasyGrillingBon Appétit
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