A few things about me:

I prefer to wear flip flops (rainbows usually) over any other shoe
I like jelly bellies, but not jelly beans
Sunshine is ALWAYS prefered
I will choose pasta over rice, always!
I prefer Malibu rum over plain rum (It smells like Hawaiian Tropic sunscreen)
A long run is far superior then a long bike ride
I like to see the sun rise rather then set
I love fruits and vegetables more then any other food, true story

When I make dinner every night I try to stay really heavy on the fruit and veggie side. And dessert is usually fruit; maybe strawberries dipped in sour cream and brown sugar for a special treat. Poor Jon, he gets sorta sick of this. But I really like it, and I am the one making dinner so that’s the way it goes.

The grocery store had pineapples and strawberries on sale this week, so of course I bought more then I need. Which means I need to start thinking about what to do with them. Yes, we will eat them. But I need to think creativly, outside the box of a fruit salad (hence my 16 posts on things with strawberries).

I have grilled nectarines and peaches before. But what about grilling pineapple? I know it works because I have seen so many food bloggers do it. So I must try it! And adding sliced strawberries and a rum reduction sauce…Dang. That doesn’t suck.

Welcome to Tuesday nights dessert: grilled pineapple with sliced strawberries and a rum reduction sauce, otherwise known as: Daiquiri Dessert. You know, because it has all the same flavors of a daiquiri, well, at least the kind of daiquiri I like!

1 pineapple (8 slices)
2 cups sliced strawberries
1 cup Malibu coconut rum
2 tbsp brown sugar
2 tbsp orange juice

Remove the skin from the pineapple and cut it into 1/2 inch slices, so you get 8 slices from the pineapple. Cut out the core of each slice. You can use a knife or a round cookie cutter. Set the pineapple aside.

In a small saucepan add the rum, brown sugar and orange juice. Cook over high/medium heat until it boils. Then lower the heat to low and let it reduce to less then half the original amount. This will take about 20 minutes.

Preheat an indoor grill (or outdoor) and spray it with non stick spray.
Cook the pineapple for 4-5 minute son each side. Just long enough to heat it up and give it good grill marks.

Add 1 or 2 slices of pineapple to each plate and fill the center with sliced strawberries. Pour the reduced rum over the strawberries and serve.

Look at the rum sauce glazed on the strawberries, YUM! And those grill marks…We love grill marks!

Husband “dang, this tastes like candy.”
And he says he doesn’t like coconut or pineapple.
I am going to conclude 2 things from this: he does like coconut and pineapple AND this is a delicious dessert that is perfectly acceptable to eat any week night or for a special occasion.