ROASTED PINEAPPLE WITH KAHLUA GLAZE

Steps:

• Prepare a grill for medium-heat, direct cooking. Remove the outer layer of the pineapple, and slice the fruit into 1/2 inch pieces. Using a small cookie-cutter, notch a round hole into the center of each slice roughly 1/4 inch deep. Remove this section by cutting across it with a knife. You will have created a pocket in the center of each pineapple slice to hold a butter-sugar sauce. Cook the butter, sugar, and cinnamon in a saucepan over medium heat, stirring constantly until the sauce thickens. Bring the thickened sauce and the pineapple to the grill. Place the pineapple slices face (notched hole) done on the grill, and cook until the surface appears lightly roasted. Turn over the pineapple, and divide the thickened sauce among each piece, placing it directly into the notched section. Cook until the pineapple is fully roasted and the sugar mixture begins to carmelize. Just prior to serving, divide the Kahlua among each slice of pineapple, using approximately 1 tbsp per slice. Ignite the Kahlua with a small, kitchen torch. Serve each flaming piece with a generous scoop of vanilla ice cream.