Rum Butter Pineapple Wedges

1. Cut pineapple lengthwise into 4 wedges. Discard the central core.
2. Separate the meat from the skin by running a sharp knife between meat and the skin to release the skin.
3. Slice the pineapple meat crosswise to make thick chunks (about an inch).
4. Using a soaked skewer, push through each wedge and into the top stalk to hold in place.
5. Mix sugar, ginger, butter and rum in a small sauce pan or saute pan and heat to melt.
6. Brush half over the top of the pineapple.
7. Cook on a hot grill for 4 minutes or until the pineapple is hot throughout. The green top will singe a bit!
8. Pour remaining sauce over the top of the pineapple, pull out the skewer and serve!

Note: we double the sugar/rum/butter mix and because we love “excess!”