1 fresh pineapple
olive oil
2 tsp. butter
1/4 c. Rum
1/4 c. brown sugar
Vanilla ice cream
Cut the top and bottom off of the pineapple. Slice off the outer skin and slice into 1/2" slices.
With a round (I didn't have one, but my heart cutter was the right size!) cutter remove the center core.
Brush both sides of the fruit with the oil.
On a hot grill, grill the slices 2-3 minutes per side until charred and caramelized.
For the sauce, in a small sauce pan combine the butter, sugar and rum.
Bring to a boil. Reduce heat and simmer until slightly thickened.
Place a pineapple ring on a plate. Slice into bite size sections.
Top with a scoop of vanilla ice cream and drizzle with the rum sauce.