Prep Time: 15 Minutes
half cup (250 ml) Bourbon whiskey
half cup (250 ml) brown sugar (firmly packed)
1 teaspoon vanilla extract
quarter teaspoon cinnamon powder
half (4 cups or 400 g) pineapple, cut into 3cm pieces
4 bamboo skewers, soaked in water 15 minutes, drained
ice cream, to serve
In small saucepan over medium heat simmer Bourbon, sugar, vanilla and cinnamon until sugar dissolves. Set aside.
Thread pineapple pieces onto 4 skewers, dividing equally.
Heat BBQ, grill or fry pan to high. Grill pineapple until brown, basting with Bourbon glaze and turning occasionally, about 6-8 minutes.
Remove pineapple from skewers. Serve hot or warm with remaining bourbon glaze and your favourite ice cream.