1/2 c worcestershire sauce
1/2 c honey
1/2 c (1 stick) butter (or marg.)
1/2 c light brown sugar, packed
1/2 c dark rum
1 pineapple,cut into 8 wedges
– and cored*
1 vanilla ice cream

To prepare sauce, combine Worcestershire, honey, butter, sugar and
rum in 3 quart saucepan. Bring to a full boil over medium-high heat,
stirring often. Reduce heat to medium-low. Simmer 12 minutes or
until sauce is slightly thickened, stirring often. Remove from heat;
cool completely.

Brush pineapple wedges with some of the sauce. Place pineapple on
oiled grid. Grill over hot coals 5 minutes or until glazed, turning
an basting often with sauce.

Serving Suggestions:
~Serve pineapple with ice cream and
remaining sauce. Garnish as desired. Refrigerate any leftover
sauce.
~Serve along side Jamaican Jerk chicken or pork
~Rather than wedges, use pineapple slices and serve on top of a burger with Swiss cheese

*You may substitute other fruits, such as halved peaches, nectarines or thick slices of mangoes, for the pineapple.
** Prep time: 15 mins. Cook time: 15 mins.
**Leftover sauce may be reheated in microwave. Microwave and stir for 30 seconds at a time.Yield: 8 Servings