Serving: 6
Prep Time: 10 minutes
Heat: direct high heat (450°F-500°F) and medium low (325°F)
Grilling Time: 5 minutes
½ cup unsalted butter
2 tablespoons lemon juice
½ cup dark rum
2 tablespoons orange juice
1 teaspoon cinnamon
⅛ teaspoon ground cloves
1 large fresh pineapple (about 2 cups), peeled, cored, and cut into 1-inch slices
Good-Quality vanilla ice cream
1 Afire mini sugar maple plank
First. To make sauce, in a large heavy-bottomed saucepan combine brown sugar, butter, lemon juice, rum, orange juice, and spices and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 8 minutes, or until slightly thickened. Allow sauce to cool slightly.
Second. Place pineapple slices on plank and baste liberally with sauce. Close lid and grill for 3 minutes. Turn pineapple slices, baste with sauce, close lid, and grill for another 2 to 3 minutes, or until pineapple is nicely caramelized and golden. Set remaining sauce aside for pouring over sundaes.
Last. To serve, place 2 scoops of vanilla ice cream into serving bowl and top with fruit slices. Drizzle with desired amount of extra sauce and serve.
Grilling Tips: To prevent your food from sticking to the plank, brush a little olive oil on to the plank. Spray some water on the plank, if burning.
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