Grilled Rum-Basted Pineapple with Sorbet
This fun, grilled dessert comes together in less than five minutes.
- 2 pineapples, peeled, sliced crosswise into 1/2-inch-thick rounds
- dark rum
- Assorted sorbets (such as passion fruit, mango, coconut, and raspberry)
- Fresh mint sprigs
- Prepare barbecue (medium-high heat). Place pineapple on grill; cook until just heated through, about 1 minute per side. Brush generously with rum; grill 1 minute longer on each side. Transfer to plates; brush with rum. Top each pineapple round with small scoops of sorbet; garnish with mint. Serve with cookies.
- Test-kitchen tip: To make things easier, prep the sorbet ahead of time. Make mini scoops using a melon baller that's been dipped into hot water. Place the scoops on a rimmed baking sheet and freeze until ready to serve.
Image Credit: Dave Lauridsen
Recipe courtesy of: Nadine Francis West and Arnold West