1/2 c worcestershire sauce
1/2 c honey
1/2 c (1 stick) butter (or marg.)
1/2 c light brown sugar
1/2 c dark rum
1 pineapple cut into 8 wedges
1 vanilla ice cream
To prepare sauce, combine Worcestershire, honey, butter, sugar and rum in 3 quart saucepan.
Bring to a full boil over medium-high heat, stirring often.
Reduce heat to medium-low.
Simmer 12 minutes or until sauce is slightly thickened, stirring often.
Remove from heat; cool completely.
Brush pineapple wedges with some of the sauce.
Place pineapple on oiled grid.
Grill over hot coals 5 minutes or until glazed, turning and basting often with sauce.
Serve pineapple with ice cream and remaining sauce.
Garnish as desired.