I made this the night I made the Sweet and Spicy Tofu and Broccoli. The original recipe I adapted this from used more traditional dessert spices, similar to what you would put in pumpkin pie, but I thought the Chinese Five Spice went with the rest of the meal. If you don’t want to use rum, you could use coconut milk in its place. This is sweet enough to be dessert – I think it would be wonderful with vanilla ice cream on top – but it was not out of place being a side dish.
If your grill is too small to cook two dishes at once, as mine is, you could do what I did: Start two chimneys of coals 15 minutes apart, and cook the first dish over one half of the coals. Set the dish aside, add the rest of the coals to the ones already in the grill, and cook the second dish. This way you will be sure to have enough heat!I’m linking this up with Simple and In Season at Fabulicious Food.
1 ripe pineapple
1/4 cup rum
1/4 cup brown sugar
2 teaspoons cinnamon
1-1/2 teaspoons Chinese five spice
Cut the top and bottom from the pineapple, and then cut the edible pineapple away from the core in large pieces.
Place the pineapple in a casserole dish. Combine the remaining ingredients and pour them over the pineapple. Refrigerate for at least an hour or overnight.
Grill pineapple over medium-hot coals for 10-15 minutes.