Grilled Sugar-Dipped Pineapple
from Steven Raichlen's Barbecue Bible
Serves 8 to 10

1 ripe pineapple
8 tablespoons unsalted butter, melted
3/4 cup sugar
1 teaspoon grated lime zest
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup dark rum (optional)

1. Use direct grilling method (see box). If using gas, grill on high.
2. Peel and core pineapple. Slice the fruit into 8 or 10 even rounds.
3. When ready to cook, place melted butter in a shallow bowl; combine sugar, lime zest, and cinnamon in a separate bowl. Bring both bowls grillside. Oil the grill grate. Dip each slice of pineapple first in melted butter, then in sugar mixture, shaking off the excess. Grill the pineapple slices on the hot grate, turning with tongs, until browned and sizzling, 5 to 8 minutes per side. Transfer the slices to plates or a platter.
4. If using the rum, warm it in a small flameproof saucepan on one side of the grill; do not let it boil or even become hot. Remove it from the heat and then, making sure your sleeves are rolled up and hair is tied back, light a long match and ignite the rum, averting your face as you do so. Carefully pour the flaming rum over the pineapple and serve immediately.