• 1 container (24 ounces) peeled and cored fresh pineapple
• ½ cup Dierbergs granulated sugar
• ½ cup Dierbergs brown sugar
• 1 teaspoon ground cinnamon
• 6 ounces Fireball Whiskey
• 1 large, shallow disposable foil pan (11¾ x 8½ x 1¼-inches)
• Dierbergs vanilla ice cream

Slice pineapple into 8 rings.

 

Place granulated sugar, brown sugar, and cinnamon in large reclosable plastic bag; seal bag and shake until well mixed. Add whiskey to bag; seal bag and shake until well mixed.

 

Add pineapple to bag; seal bag. Place bag on plate and marinate in refrigerator 2 to 4 hours.

 

Place pineapple in single layer in foil pan; pour liquid in bag over pineapple. Place foil pan on grid over medium heat; grill turning pineapple frequently until pineapple is caramelized and liquid is slightly thickened, about 40 minutes.

 

Cut into bite-size pieces and serve over vanilla ice cream.

Servings: 8
Serving Size: Nutrition not available.

Per Serving
Calories: N/A
Cholesterol: N/A
Fat: N/A
Sodium: N/A
Carbohydrates: N/A
Protein: N/A
Fiber:
Saturated Fat: N/A