1/2 cup Gosling’s Black Seal Rum
1/3 cup coconut rum
2 tablespoons coconut sugar
1 teaspoon coconut extract
1 teaspoon ground cinnamon
1 pineapple, peeled and sliced 1 inch slices, center removed
In a mixing bowl, combine dark rum, coconut rum, coconut sugar, coconut extract, and ground cinnamon.
In a large Pyrex, place the pineapple slices and cover with the rum sauce. Marinate at least 30 minutes up to 4 hours.
Clean grill and coat grates with olive oil or non-stick cooking spray. Preheat grill to high heat, around 500 degrees. Remove pineapple from pyrex and place on grill. Reduce heat to medium around 400 degrees. Pineapple cooks in about 10 minutes. Remove from heat.
Place the marinade in a small saucepan and place over medium heat. Reduce liquid to half and set aside and use as a sauce for the grilled pineapple.
One a plate, place the grilled pineapple slice top with vanilla ice cream and rum sauce.