So, YEH, this happened.
And it was delicious!
I served it as a side for dinner with friends: Lemonade Chicken, taco salad, and stuff; but the pineapple, soaked in cinnamon whisky for an hour or so, then sprinkled with cinnamon sugar and grilled, would also work a treat as dessert, with vanilla ice cream and mebbe a splash of caramel?
Thanks to the folk at Delish for the recipe.
•Cayenne pepper (optional)
Note: the folk at Delish specified one pineapple and 1-1/2 cup of whisky, but I used a bit less than one whole pineapple and a bit more than 1-1/2 cup of whisky, so I’m gonna say to go with your feelings here.
Peel the pineapple, cut into wedges and remove the core.
Arrange in a large, flat bottomed dish or casserole and pour Fireball (or other cinnamon whisky) over to cover.
Stash in the fridge for an hour or so, stirring the pineapple after 30 minutes.
When ready to grill, remove the pineapple from the whisky (save the whisky, it is still fine for drinking!) and sprinkle well with the cinnamon sugar and, if you are using it, the Cayenne pepper.
Grill on medium high for four minutes, then turn over and grill for another four minutes or so, until you have nicely charred and slightly caramelized pineapple slices.
Serve as you will.
Oh, and that leftover Fireball?
Mix half and half with cherry juice, pour over ice, and float a bit of seltzer.