Serves 4.
1 large ripe pineapple, peeled & cored
4 tablespoons unsalted butter, melted
3/4 cup sugar
1 teaspoon grated lime zest
1 tablespoon grated ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/2 cup dark rum
1 pint mango sorbet
1/2 cup toasted macadamia nuts
To Prepare the Pineapple: Slice the pineapple into 3/4 inch slices. Combine the butter, sugar, ginger, lime, cinnamon & allspice in a low pan. Marinate the pineapple for 5 minutes in the mixture.
To Cook the Pineapple: Preheat the grill high. Grill the pineapple slices over direct high heat, caramelizing each side for about 2-3 minutes. Remove to a large serving platter. Pour the rum over the hot pineapple and ignite very carefully.
To Serve: Scoop mango sorbet in the center and top with toasted macadamia nuts.