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Ingredients
- 2 fresh pineapples
- 1/2 cup of butter, plus 6 extra tablespoons
- 2 tablespoons of sugar
- 1 cup of packed brown sugar
- 1/4 teaspoon of ground nutmeg
- 1/2 cup of whipping cream
- 1/2 tablespoon of vanilla extra
- Vanilla ice cream
Directions
- Peel, core and cut each pineapple into 6 spears or circles.
- In a small saucepan, melt the 6 tablespoons of butter with sugar and nutmeg.
- Brush this mixture over each pineapple spear.
- Grill the pineapple spears, covered on a medium-hot grill for around 7-10 minutes - or until lightly browned, turning occasionally.
- To make the butterscotch sauce, melt remaining butter with brown sugar and cream.
- Bring to a boil, stir occasionally.
- Remove from the heat, and stir in vanilla.
- Serve the sauce over the grilled pineapples and a scoop of vanilla ice cream.
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