Recipe information
Yield
12 Servings
Ingredients
2
pineapples, peeled, sliced crosswise into 1/2-inch-thick rounds
Dark rum
Assorted sorbets (such as passion fruit, mango, coconut, and raspberry)
Fresh mint sprigs
Cookies
Need to make a substitution?
Preparation
Step 1
Prepare barbecue (medium-high heat). Place pineapple on grill; cook until just heated through, about 1 minute per side. Brush generously with rum; grill 1 minute longer on each side. Transfer to plates; brush with rum. Top each pineapple round with small scoops of sorbet; garnish with mint. Serve with cookies.
Step 2
To make things easier, prep the sorbet ahead of time. Make mini scoops using a melon baller that's been dipped into hot water. Place the scoops on a rimmed baking sheet and freeze until ready to serve.