Tiki Torches

Ingredients:

fresh pineapple
coconut or dark rum
brown sugar
skewer sticks

Directions:

Cut fresh pineapple into large cubes. Ideally about 1.5" x 1.5" (maybe 2"x2")... large pieces anyway. Place in a bowl or tray where you can soak them in the dark rum. Ideally soak them overnight in the freezer, but a couple hours in the fridge should do as well. When ready to cook, place 3-4 pieces onto the skewers. Sprinkle brown sugar on top. Grill on high for a few minutes until warm and slightly charred.

Warning: the alcohol may ignite and flare up during cooking. Especially with the dark rum. But that's half the fun, and why they're called Tiki Torches. they will ignite and flame a bit until the alcohol is burned out.

I prefer these frozen, then grilled so they will be warm on the outside and cool in the middle.