Instructions: Place water, 1/4 cup rum, brown sugar, and vanilla bean (if using vanilla extract, do not add it now) in a small saucepan. Bring to a boil, reduce to a simmer, and cook until it is a thick syrup-like consistency. It will be 1/2 to 3/4 cup at this point.

Let cool. Add remaining rum and vanilla extract, if using. Stir until incorporated.

Grill slices of pineapple on a hot grill on one side. Turn over and spread a thin layer of sugar mixture on top of each slice. Sprinkle with coconut and macadamia nuts.

Reduce heat and cover the grill. Cook for several more minutes. Remove from grill and serve with vanilla ice cream.

This recipe yields 4 dessert servings.

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