Name: Grilled Rum-Basted Pineapple with Sorbet
Yield: Makes 12 servings
Ingredients: 2 pineapples, peeled, sliced crosswise into 1/2-inch-thick rounds; Dark rum; Assorted sorbets (such as passion fruit, mango, coconut, and raspberry); Fresh mint sprigs; Cookies

Grilled Rum-Basted Pineapple with SorbetDave Lauridsen

Test-kitchen tip:

To make things easier, prep the sorbet ahead of time. Make mini scoops using a melon baller that's been dipped into hot water. Place the scoops on a rimmed baking sheet and freeze until ready to serve.

Recipe notes

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