The pineapple spread from its original area (central South America) through cultivation, and by the time of Christopher Columbus (1492) it grew throughout South and Central America, southern Mexico and the Caribbean (West Indies). Columbus may have taken a sample back to Europe.  The Spanish introduced it into the Philippines, Hawaii and Guam. Today, Southeast Asia dominates world production.

Once removed during cleaning, the top of the pineapple can be planted in soil and a new fruit-bearing plant will grow in a manner similar to that of a potato or onion, which will sprout from a cutting.

Servings: Makes 8 servings and 1 1/2 cups sauce

• INGREDIENTS
• 1 pineapple, cut into 8 wedges and cored
• 1/2 cup dark rum
• 1/2 cup honey
• 1/2 cup French’s Worcestershire sauce
• 1/2 cup (or 1 stick) butter
• 1/2 cup packed light brown sugar
• 2 tbsp Frank’s RedHot Cayenne Pepper Sauce
• Vanilla ice cream

PREPARATION

1. In a 3-quart saucepan, combine Worcestershire, honey, butter, sugar, rum and the RedHot sauce. Bring to a full boil, stirring often. Simmer over medium-low heat for 12 minutes until sauce is slightly thickened, stirring often. Remove from heat and cool.
2. Brush pineapple with some of the sauce. Grill pineapple over high heat on a greased rack for 5 minutes or until glazed, turing and basting often. Serve pineapple with ice cream and remaining sauce.

Tips: You may substitute other fruits such as halved peaches or nectarines, or thick slices of mangoes. Refrigerate any leftover sauce. To reheat, microwave on high for 1 - 2 minutes and stir well.