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Tickle your taste buds with this luscious Grilled Pineapple dessert!  Who said pineapple is just another boring fruit.  Take your guests on a quick trip to the islands with this easy to make tropical delight.

BUTTERED-RUM PINEAPPLE

1/2 cup finely chopped macadamia nuts

1 large cored pineapple

1/2 cup (1 stick) butter

1/2 cup honey

1/4 cup rum

1 quart vanilla ice cream

Preheat oven to 400 degrees Fahrenheit. Spread nuts on a baking sheet and bake until golden brown, approximately 5 minutes. Set aside. Cut cored pineapple crosswise into eight 1-inch-thick slices. Score edges at 1 inch intervals.

In a small pan over medium heat, stir butter with honey and rum until the butter melts. Remove pan from heat; with fork, dip each pineapple slice into the butter mixture. Turn to coat both sides; drain excess. Set aside remaining butter mixture for later use.

Prepare an outdoor grill for barbecuing (or preheat broiler). Place pineapple on a lightly oiled grill or broiler rack.  Grill slices 6 inches from heat, turning once until browned lightly on both sides.

When slices are cool enough to handle, coat edges with ground nuts. Place on eight serving plates, top each slice with a scoop of ice cream. Top with reserved butter sauce and garnish with remaining macadamia nuts.  8 servings.

Enjoy!