Janice's Grilled Rum Basted Pineapple Kabobs

A terrific dessert kebab suitable for company with only 116 calories. Serve alone or with a scoop of ice cream!

Try it with tequila if you don't have a good dark rum (Mount Gay Dark is perfect).

The nutrition facts can be found at Calorie Count! 

Grilled Rum Basted Pineapple Kabobs

Makes 8 Servings

Ingredients: 

1 pineapple - Slice off the pineapple's top and bottom with a large very sharp knife, stand the pineapple upright and slice off the lumpy skin (you don't have to get every little bit of brown skin bits, but get most of it - this seems wasteful, but no worries, there will be plenty remaining), cut the remaining cylinder vertically into 8 wedges, remove the bit of core on each long wedge, and then cut each long slice into fourths.
1/2 cup dark rum
1/2 cup packed brown sugar
1/8 cup honey
1/4 cup orange juice 

Directions:

Preheat grill.

Mix rum, brown sugar, honey, and orange juice together until sugar dissolves.

Thread pineapple slices onto skewers. Grill for about 10 minutes, turning & basting with rum sauce several times. 

Remove from heat, plate on a serving tray, and serve.

Optional:

If you don't want to make these into kabobs, all you have to do is slice off the peel, slice into rounds approximately 3/4 of an inch thick, remove the small circle of a core with a small knife (or leave it in, some people love the woody core), baste the rounds, and grill.

Or, rather than being so precise in your cutting in order to thread them onto skewers, just cut the thing into approximately 2 inch chunks in whatever manner you choose once the skin is off.

The number of wedges you cut the pineapple into doesn't really matter, what is important is that the pieces are large enough to skewer. I cut one pineapple that was not quite as large as normal and it was best cut into six wedges. If you like your pieces larger, cut into four wedges and allow a minute or two longer to grill.