|Packed light brown sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Freshly ground nutmeg||1⁄8 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Light rum||1⁄2 Cup (8 tbs)|
Cut pineapple in half lengthwise, leaving on green top.
Cut each half lengthwise into four sections.
Carefully cut pineapple away from peel.
Remove core, then cut pineapple into 1-inch chunks; rearrange pineapple chunks on peel.
Place in large baking pan or foil pan.
Sprinkle with brown sugar, cinnamon and nutmeg; dot with butter.
Place pan on edge of grill.
Heat pineapple, on covered grill, over medium-hot briquets 10 minutes; remove pan from grill.
In small saucepan, heat rum on range-top over low heat just until hot.
Carefully ignite with match; pour flaming rum over pineapple, stirring sauce and spooning over pineapple.