Mix melted butter, brown sugar, curry powder,
cinnamon, vanilla extract, salt in rum in a bowl.
Slice pineapple in half lengthwise with top
attached. Cut each half into three wedges. Cut out
the core. Place two wedges onto tinfoil and brush
with spiced butter and wrap up.
Grill over medium heat until pineapple is soft and
golden on the bottom. Takes 15-20 minutes.
Originally Submitted
8/26/2011
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