Grilled Butter-Rum Pineapple

I got this recipe from Brook (HistoricFoodie), and it's too good not to share:

Brook wrote: Grilled Butter-Rum Pineapple 2 ripe pineapples For the sauce: 1/4 cup butter 1 tablespoon fresh ginger, minced 1/2 teaspoon nutmeg 1/4 cup brown sugar Zest of 1 lime 1/4 cup lime juice 1 cup dark rum Melt butter in a medium saucepan. Add the rest of the ingredients except rum and cook over medium heat, 3 to 4 minutes. Stir in the rum, bring to simmer, and continue cooking for a few minutes to let the flavors blend. Remove from heat and strain out the ginger. Set aside. Prep the pineapple: Slice the pineapples in half lengthwise, including the top leaves. Working with a sharp knife, remove the cores, and score the fruit down the center of this “trench”, without cutting the skin. Cut the fruit from the skin as closely as possible without cutting into the skin itself. Cut the pineapples into 1/2-inch slices. Pull each slice slightly towards the sides of the skin “boat,” alternating them so, while seeming to be a sold center, they form a spaced ladder on each side. Pour some of the warm butter-rum sauce over the fruit. Grill the pineapple boats on a medium to medium-hot grill until the fruit is hot and tender, 20 to 30 minutes, basting occasionally with sauce. I don’t know if I’m really clear about the presentation. For a better view of how the “ladder” works, do this. Overlap your two index fingers their full length. Then slide them apart about halfway. If you do that with the pineapple, continuing with all slices, you’ll have it down.*

*Ron's note: here are a couple of photos that illustrate the basic concept. The first is from the cover of Time/Life's Foods of the World - the Cooking of the Caribbean Islands (1970):



And the second is from www.culy.nl:


Photo Credit: https://www.culy.nl/wp-content/uploads/2014/10/Screenshot-2014-10-07-at-10.38.24-375x270.png