Flaming Pineapple

1 fresh Dole® pineapple
1/2 cup packed brown sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
1/4 cup Blue Bonnet® margarine
1/2 cup Bacardi® light rum
Vanilla ice cream or chilled soft custard

Cut pineapple in half lengthwise, leaving on green top. Cut each half
lengthwise into 4 sections. Carefully cut pineapple away from peel. Remove core, then cut pineapple into 1" chunks.

Rearrange pineapple chunks on peel. Place in large baking pan or foil pan.

Sprinkle with brown sugar, cinnamon and nutmeg. Dot with margarine.
Place pan on edge of grill. Heat pineapple, covered on grill over medium
hot charcoal for 10 minutes. Remove pan from grill.

In small saucepan, heat rum on range top over low heat just until hot.
Carefully ignite with match. Pour flaming rum over pineapple, stirring
sauce and spooning over pineapple. Serve with ice cream.

8 servings