1 unpeeled medium pineapple, quartered
2 tablespoons dark rum
1 tablespoon fresh lime juice
2 tablespoons honey
To pick a ripe pineapple, look for one as yellow as possible without any bruises.
Cut the bottom (about 1/4-inch) off the pineapple before cutting the pineapple into quarters. Then cut the quarters into quarters.
To make the glaze, combine rum, lime juice and honey, and stir to dissolve.
Grill over medium coals, brushing with glaze until hot and lightly charred, 5-10 minutes per side. (For indoor cooking, preheat broiler. Brush with glaze and broil until hot and lightly charred, 5-10 minutes per side.)
If serving as an appetizer, cut the pineapple away from the skin, cut into slices of desired thickness and replace on skin.
Adapted from “Grilling: Where There’s Smoke, There’s Flavor,” by Eric Treuille and Birgit Erath