Nothing says summer bbq at our house like grilled fruit for dessert.
This isn't local fare, but I couldn't resist pairing some grilled pineapple with pork loin, rice, spinach salad and homemade salsa this evening.
One fresh pineapple, peeled and cored
2 T. brown sugar
1 t. gluten-free vanilla
2 T. coconut oil (or butter)
1 T. Captain Morgan Spiced Rum (this GF liquor is optional)
Peel, core, then slice pineapple into 4 or 8 vertical slices
Mix all remaining ingredients in a small saucepan.
Bring to simmer and cook until sugar is dissolved.
Brush syrup onto pineapple spears and grill until heated through, about 7 minutes.