June 14th, 2011
Recipe by Ivan and Lani Polev
Combine BBQ sauce, honey, butter, sugar, rum/extract and bitters in a medium saucepan. Bring to a boil, stirring constantly.
Reduce heat and simmer for about 10 minutes or until it begins to thicken, taste to make sure it is a nice flavour. If it needs adjustment, feel free to add more of whatever you feel it needs.
Turn off heat, add soy milk to help sauce cool and add flour to thicken. Stir until it is almost silky in texture.
Remove from heat and allow to cool a bit more.
Preheat and oil grill/BBQ (or fry pan will work somewhat as well).
Use pastry brush to coat pineapple pieces with sauce and place on grill (if you have no brush, dipping the pieces and allowing to drip a little will work, too).
Cook for about five minutes, turning pineapple pieces occasionally. The surface of the pineapple should be nice and brown.
Remove from grill, top with dollop of Cool Whip and drizzle some more sauce on top.
Garnish with chocolate, if desired.