In Brazilian steakhouses, spiced pineapples are spit-roasted whole, but at the cottage it’s easier to grill slices. The core is edible, but fibrous—leave it in to hold each slice together; guests can eat it, or not.
Here’s how to do it:
1. In a saucepan over medium heat, stir 1⁄2 cup (125 ml) white rum or cachaça, 1⁄4 cup (60 ml) brown sugar, 1 tsp (5 ml) ground cinnamon, 1⁄2 tsp (2 ml) ground cloves, and 1⁄4 tsp (1 ml) salt until sugar is dissolved, about 5 minutes. Let cool.
2. Slice 1 pineapple (skin removed) crosswise into rounds, 3⁄4″ (2 cm) thick, leaving core in place. In a large, resealable plastic bag, combine pineapple and rum mixture. Marinate the slices in the fridge for 2–12 hours.
3. Preheat barbecue to high. Grill pineapple slices over high heat, lid closed, turning once, until brown, about 10 minutes. Top with a scoop of vanilla ice cream and a drizzle of the marinade. Serves 6–8.