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Yield
Serves : 4

How to Make It

Step 1    

Using a pointed chopstick or metal skewer, make a starter hole in the center of each piece of the pineapple. Skewer 2 pineapple chunks on each cinnamon stick, with a mint leaf between them.

Step 2    

Prepare the glaze. Combine the butter, sugar, bourbon, ground cinnamon, cloves and salt in a saucepan and boil until thick and syrupy, 5 minutes.

Step 3    

Set up your grill for direct grilling and preheat to high. Clean and oil the grill grate.

Step 4    

Grill the pineapple until nicely browned on both sides, 3 to 4 minutes per side, basting with the bourbon glaze. Serve at once, spooning any excess glaze over the pineapple.

Step 5    

Scoop the ice cream into the bowls or martini glasses. Place 2 pineapple kebabs in each, garnish with mint sprigs and serve.

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