Grilled Pineapple w/ Butter Rum Sauce

1 ripe pineapple

Butter-Rum Sauce:
1/4 Cup butter
1 Tbsp. minced fresh ginger
1/2 tsp. nutmeg
1/4 Cup brown sugar
zest of 1 lime
1/4 Cup lime juice
1 Cup dark rum

1. Melt butter in medium saucepan.  Add the rest of the sauce ingredients except the rum and cook over medium heat for 3-4 minutes.  Stir in the rum, bring to a low boil and continue cooking for a few mintues to let the flavors blend.  Remove from heat and strain out the ginger.  Set aside

2. Slice the pineapple in half lengthwise, including the top/leaves in the cut.  Remove the core.  Carefully cut the fruit from the skin as much as you can with a sharp, narrow knife, keeping the outer pineapple intact.  Slice the pineapple into 1/2" slices, again being careful not to cut all the way through.  Some of the fruit will still be anchored to the bottom of the pineapple "bowls".  

3. Pour the warm Butter-Rum sauce over the fruit.  Grill the pineapple bowls on a medium to medium-hot grill until the fruit is hot and tender, about 20-30 minutes, basting occasionally.  The bowls can then sit on a warm spot of the grill until you're ready for them.  Finish cutting the fruit from the bowls and serve.