fresh pineapple, peeled and cored, and cut into 6 wedges
packed light brown sugar
35% whipping cream
wooden sticks or skewers, soaked
Thread pineapple wedges lengthwise on skewers. Set aside.
Make the rum caramel sauce by placing sugar and butter in small pot over medium heat. Cook, stirring occasionally, until sugar melts. Add rum and simmer 1 min. Stir in whipping cream and vanilla, simmer another 30 sec. Turn off heat. Cover and keep warm.
On grill preheated to medium-high heat, grill pineapple skewers 2 to 3 min. per side, until hot and lightly charred. Plate skewers, drizzle with rum caramel sauce or serve alongside for dipping.
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