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Barbequed Pineapple

A yummy side dish for jerked meat. I used canned pineapple as dissecting a fresh pineapple is a little too dangerous for my citrus allergy. I didn’t have any rum on hand so I just substituted a little pineapple juice instead.


  • 1 fresh pineapple
  • ¼ cup rum
  • ¼ cup brown sugar
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves


  1. Core pineapple and cut into 8 slices.
  2. Place in a shallow non-reactive dish or resealable plastic bag with rum, brown sugar, cinnamon, ginger, nutmeg and cloves.
  3. Marinate in refrigerator 1 hour or overnight.
  4. Preheat an outdoor grill for high heat and lightly oil grate.
  5. Cook pineapple 15 minutes, turning once, until outside is dry and char marked.
  6. Serve with reserved marinade.

Published by kath on