Baked Pineapple in Rum

1 large fresh pineapple
3 tablespoons brown sugar
Zest of three oranges
4 tablespoons dark rum
1.8oz. butter

Peel the pineapple and cut into quarters, remove the core and cut each quarter into six pieces.
Butter one side of a 13.8″ x 17.7″ rectangle of foil, fold in half and seal two sides to form a pocket. Combine the pineapple pieces with the remaining ingredients and carefully pour it into the foil pocket. Seal the last side.
Place on the grill and cook for 8 – 10 minutes.
Remove, unfold and serve with ice cream.
Cherries, apricots, bananas and oranges can be substituted for the pineapple.