Dear Grill-Master, When grilling out this summer, I humbly request that you review my qualifications and add me to your repetoire. I ask that you look past my pompous exterior and remember I'm sweet on the inside; to consider the tediousness of my pointed flaws but a small inconvenience compared to the versatility of my tender nature. I work well with other grill regulars, and have no problem sharing skewer space. Perhaps you will consider me for a lesser known role at the grill--dessert. I'm highly qualified as my greatest strengths exude when under fire, and my biting edge mellows. I've been known to show up to work highly inebriated; however, the heat of the workplace quickly takes care of all the negative side affects and I've often received my greatest reviews as a result. You will unregrettably find me an asset and ally in all your grilling efforts. Thank you.
1 fresh pinepple 1/4 cup rum 1/4 cup brown sugar 1 tablespoon cinnamon 1/2 tsp. ginger 1/2 tsp. nutmeg 1/2 tsp. cloves
Peel and core pineapple, slicing the whole into 8 rings. Combine pineapple and all other ingredients in a large sealed bag or container. Chill for at least an hour, or overnight.
Preheat grill. Lightly oil the grate if needed. Grill slices for until slightly charred and carmelized. Serve warm with a scoop of vanilla ice cream.