Grilled Pineapple with Rum Caramel Sauce

Two of my favorite Caribbean flavors—pineapple and rum—come together to make a scrumptious backyard barbecue finale.

For the Rum Caramel Sauce:

1 cup sugar

1/4 cup water

3/4 cup heavy cream

2 tablespoons unsalted butter, cut into 1/2-inch cubes

2 tablespoons dark rum

For the Grilled Pineapple:

Vegetable oil, for the grates

1 pineapple, peeled, cored, and sliced into

1/2-inch-thick slices

2 tablespoons canola oil

1 pint vanilla ice cream

To make the Rum Caramel Sauce: In a medium sauce pan with tall sides, place the sugar and water and whisk to combine. Place over medium-high heat and cook until the sugar dissolves, 2 to 3 minutes. Raise the heat to high and continue to cook, without stirring, until the sugar is an amber color. Remove from the heat and carefully stir in 1/4 cup of the heavy cream. (Be careful because the mixture will bubble and sputter as the cream is added.) Gradually stir in the rest of the cream until it is all incorporated. Add the butter and stir until melted. Stir in the rum. Keep warm until ready to serve.

To make the Grilled Pineapple: Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Brush both sides of each pineapple slice with the canola oil.

Place the pineapple slices on the grill and cook until lightly golden brown on both sides, 2 to 3 minutes per side.

To serve, place the warm pineapple slices in a bowl. Add a generous spoonful of the sauce and top with vanilla ice cream. Serve immediately.

Serves 4.

Cooking Tip: For a nonalcoholic version of the caramel sauce, just omit the rum.

Do-Ahead: The caramel sauce can be made up to 2 weeks ahead. Refrigerate until ready to serve.