Cinnamon Grilled Pineapple with Bourbon Glaze

• 1/2 fresh pineapple, cut into 2-inch chunks
• 8 cinnamon sticks
• 8 mint leaves, plus sprigs for garnish
• 1 pint vanilla ice cream for serving
• 4 bowls or martini glasses
• 1/2 stick (4 tablespoons) unsalted buttter
• 1/4 cup dark brown sugar
• 1/4 cup bourbon
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• Pinch of salt

1. Using a pointed chopstick or metal skewer, make a starter hole in the center of each piece of the pineapple.
2. Skewer 2 pineapple chunks on each cinnamon stick, with a mint leaf between them.
3. Prepare the glaze.
4. Combine the butter, sugar, bourbon, ground cinnamon, cloves and salt in a saucepan and boil until thick and syrupy, 5 minutes.
5. Set up your grill for direct grilling and preheat to high.
6. Clean and oil the grill grate.
7. Grill the pineapple until nicely browned on both sides, 3 to 4 minutes per side, basting with the bourbon glaze.
8. Serve at once, spooning any excess glaze over the pineapple.
9. Scoop the ice cream into the bowls or martini glasses.
10. Place 2 pineapple kebabs in each, garnish with mint sprigs and serve.

pineapple, cinnamon, mint, vanilla ice cream, martini glasses, buttter, dark brown sugar, bourbon, ground cinnamon, ground cloves, salt

Taken from www.foodandwine.com/recipes/aspen-2003-cinnamon-grilled-pineapple-with-bourbon-glaze (may not work)