Pineapple and bananas make a great complimentary dish to go along with pork or shrimp or many other items you are cooking. First you want to make a rum glaze. Start by melting down some butter. Add some dark rum, pepper, and some brown sugar to the butter. Then stir it up and set it aside. Take some bananas and cut off both ends of the banana leaving the skin on. Then cut the bananas in half length ways. Put them skin side down on a baking pan. Next take a pineapple and cut the top and bottom off of it. Trim the skin of the pineapple off and cut off the little eyes as you trim off the skin. Then leave the pineapple on the core. Leaving the skin on the bananas and the core on the pineapple keeps them from falling apart. Cut the pineapple down the center and then cut the halves into thick slices. Put the pineapple on the tray with the bananas. Coat both sides of the bananas and pineapples with the rum glaze using a brush. Put the bananas and pineapples on the grill. The bananas go flesh side down. Close the lid and let them cook for about one minute. Flip them over and let them cook for another minute. The bananas will get done first. Then pull the pineapples off next starting with the first one you put on the grill. Serve them along with another dish or use them to make a dessert.
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