A yummy side dish for jerked meat. I used canned pineapple as dissecting a fresh pineapple is a little too dangerous for my citrus allergy. I didn’t have any rum on hand so I just substituted a little pineapple juice instead.
Ingredients
1 fresh pineapple
¼ cup rum
¼ cup brown sugar
1 tablespoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cloves
Instructions
Core pineapple and cut into 8 slices.
Place in a shallow non-reactive dish or resealable plastic bag with rum, brown sugar, cinnamon, ginger, nutmeg and cloves.
Marinate in refrigerator 1 hour or overnight.
Preheat an outdoor grill for high heat and lightly oil grate.
Cook pineapple 15 minutes, turning once, until outside is dry and char marked.