Grilled Pineapple with Coconut Rum Sauce
1 large pineapple
Coconut Rum Sauce:
1/2 cup coconut milk
1 tbsp cream of coconut
2 tbsp coconut rum
1½ tsp cornstarch
1 tbsp butter
Slice the pineapple and place on skewers. (Tip!! Soak the skewers for 30 mins prior to using to prevent them from burning)
Prepare the coconut rum sauce by pouring the coconut milk, cream of coconut and coconut rum into a small saucepan. Stir to combine. Stir in the cornstarch. Heat over low/medium heat while stirring until sauce is thickened.
Remove from heat and stir in the butter until smooth.
Let the sauce cool.
Preheat grill to 350-450℉. Rub cooking oil on grates of the grill to prevent sticking.
Grill the pineapple for about 4-6 minutes on each side, until slightly blackened. Serve with cooled coconut rum sauce.