Jamaican Grilled Pineapple Skewers with Brown Butter Rum Glaze

Thread the pineapple chunks onto skewers, leaving a little space between each piece for the char to take hold.

Serves 4

Ingredients

• 1 ripe pineapple, peeled and cut into chunks
• 4 tbsp butter
• 1/2 cup dark brown sugar
• 3 tbsp dark rum
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• Pinch of salt
• 1 tbsp lime juice
• Vanilla ice cream, to serve
• Toasted coconut flakes, to garnish
• Metal or soaked bamboo skewers

Instructions

1. Thread the pineapple chunks onto skewers, leaving a little space between each piece for the char to take hold.
2. Melt the butter in a small pan at the edge of the fire and let it cook until it smells nutty and turns golden brown.
3. Stir in the brown sugar, rum, cinnamon, allspice and a pinch of salt, and simmer briefly into a loose, glossy glaze, then take it off the heat and add the lime juice.
4. Get the grill medium-hot so the pineapple caramelizes without burning the sugars too fast.
5. Grill the skewers, turning, until deeply marked and golden on all sides, about 6 minutes.
6. Brush the pineapple generously with the brown butter rum glaze and give it another minute over the fire so the glaze bubbles and sets.
7. Slide the warm pineapple over scoops of vanilla ice cream.
8. Spoon over any remaining glaze and shower with toasted coconut flakes.
9. Grilled pineapple is a beloved finish to a Caribbean cookout, where the fruit's natural sugars char into something almost candied. This Jamaican-inspired version leans on warm allspice, the island's signature spice, and a splash of dark rum for that unmistakable tropical depth. Served over cold ice cream, hot off the fire, it is the ultimate sweet-and-smoky end to a summer feast.

Nutrition (estimated, per serving)

• Calories: 390 kcal
• Protein: 3g
• Fat: 16g
• Carbohydrates: 58g
• Fiber: 3g
• Sugar: 50g
• Sodium: 120mg