Grilled Pineapple Ginger Rum Punch
- 1 whole pineapple, peeled and cored, cut lengthwise into 1- to 11/2 inch wide spears
- 2 tablespoons dark brown sugar
- 1 cup pineapple juice
- 1/4 cup (2 ounces) ginger liqueur,
- Barrow's Intense Ginger Liqueur preferred
- 11/4 cups (10 ounces) rum
- Juice of 3 limes (about 2 tablespoons plus 11/2 teaspoons)
- Ice cubes
- Preheat the grill to medium. Spray the pineapple spears with nonstick vegetable oil spray and sprinkle with brown sugar.
- Place the pineapple on the grill, and cook for 35 to 40 seconds and, with tongs, rotate (do not turn over) a quarter of a turn to create pretty grill marks. Cook for another 45 seconds, turn over and repeat to create grill marks on the other side. With tongs, transfer to a platter. Skewer and set aside.
- In a pitcher, combine the pineapple juice, ginger liqueur, rum, and lime juice and stir well to blend. Add at least 2 cups (and up to 6 cups) of ice cubes, pour into glasses and garnish with the skewered pineapple, placing it inside the glass.
pineapple, brown sugar, pineapple juice, ubc, ginger, rum, cubes
Taken from www.epicurious.com/recipes/member/views/grilled-pineapple-ginger-rum-punch-52863981 (may not work)