Anonymous Tue May 23 19:49:46 2006

1 ripe pineapple, quartered lengthwise

4 tablespoon butter

2 tablespoon light brown sugar

2 tablespoon candied ginger root -- finely chopped

2 tablespoon dark rum

With a grapefruit knife, cut the core of the pineapple away and discard, then cut the fruit

away from the skin and cut the flesh into crosswise slices. With either bamboo or metal

skewers, run a skewer from the stem end up through the flesh to the top to keep the fruit

slices together. In a small pan, combine 2 Tbs. water, butter, sugar and ginger. Bring to a

boil and cook until it becomes syrupy. Take off the heat and add the rum. Stir well and

brush the pineapple with the mix. Grill the pineapple cut side down until warm, grill-marked

and the glaze is bubbly. Remove pineapple to a plate and pour the remaining sauce over

the pineapple and serve warm.