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Epicurious
Bon Appétit

Grilled Rum-Basted Pineapple with Sorbet

By Nadine Francis West and Arnold Francis West

3.1

(2)

Image may contain Food Plant and Pizza
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.

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