Grilled Pineapple Skewers

1 fresh pineapple, peeled, quartered and cut into 1/2 inch chunks
2 T dark rum (or 1/4 t rum extract)
1 c real maple syrup
1/4 c fresh blueberries
1 pint vanilla ice cream
8 skewers
8 fresh pineapple leaves, for garnish

In large bowl, mix rum and maple syrup. Toss pineapple chunks in syrup mixture and thread, alternating with blueberries, onto skewers. Brush fruit with syrup and grill 2 to 3 minutes per side or until softened. Remove from grill and cool to room temperature.

Scoop ice cream onto 4 plates or shallow bowls. Stand 2 pineapple leaves in ice cream and plate with 2 pineapple skewers. Drizzle with remaining syrup. Serve immediately. Serves 4.

Chef's Note: To reserve pineapple leaves, cut from fresh pineapple and place in a bowl of water until ready to use.

Pineapple Upside-down Cheesecake

Cream Cheese frosting, prepared
Double recipe Pineapple Upside-down Cake, prepared
Single recipe Pineapple Cheesecake, recipe to follow
1 c pecans, finely chopped

Pineapple Cheesecake
16 oz cream cheese, softened
2 c sugar
1 t vanilla
2 eggs
14 oz crushed pineapple, drained and dried

Preheat oven to 325°. Cream together cream cheese, sugar, and vanilla until light and fluffy. Add eggs and blend just until mixed. Pour into 9" cake pan and bake 30-40 minutes until knife inserted in center comes out clean. Cool completely.

To assemble cake, place one prepared pineapple upside-down cake on plate. Invert cooled cheesecake onto bottom layer of cake. Top with second pineapple upside-down cake. Frost side of cake with cream cheese frosting and press chopped pecans into frosting. Store covered in refrigerator. Heat individual pieces in microwave no more than 15 seconds to serve. Serves 16.

Tropical Party Punch

Dole 100% orange~pineapple juice concentrate, prepared
Lemon~lime soda
Pineapple sherbet

Fill tall glass 1/2 way with orange~pineapple juice. Drop in one scoop pineapple sherbet, top with lemon~lime soda. Serve immediately.

To serve at a party, pour orange~pineapple juice in punch bowl. Place 6 to 8 scoops pineapple sherbet in bowl, pour 2 liters lemon~lime soda over sherbet to make a foamy punch.

Pineapple Upside Down Cake

1~15 oz can pineapple chunks~ drained
3/4 c (1 1/2 sticks) butter~ divided
3/4 c brown sugar
1/2 c pecan halves
2 c flour
1 t baking powder
1 t baking soda
1/4 t salt
1 c sugar
2 eggs
1 cup buttermilk
1 1/2 t vanilla extract
1/4 t rum extract

Melt 4 T butter (1/2 stick) over medium heat. Add brown sugar and stir to combine. Increase heat to medium high and cook until sugar mixture is bubbly, about 2 minutes. Add pineapple and continue to cook for 2 minutes, or until sugar mixture completely liquifies; remove pan from heat. Transfer mixture to 9 inch cake pan, add pecan halves and set aside.

Preheat oven to 375.

Stir together flour, baking powder, baking soda, and salt.

In separate bowl, cream remaining 1/2 c butter (1 stick) and sugar until light and fluffy. Add eggs, 1 at a time, mixing just until incorporated. Add flour mixture and buttermilk alternately in 3 batches, mixing at low speed after each addition until just combined. Add vanilla and rum.

Spoon batter evenly over pineapple in pan. Bake in middle rack of oven until golden brown and a tester comes out clean, 35 to 40 minutes.

Cool cake in pan on a wire rack for 5 minutes. Run a thin knife around edge of cake and, wearing oven mitts and working quickly, invert cake onto a cake plate, keeping plate and pan firmly pressed together. Carefully lift pan off cake, replace any fruit stuck to the bottom of pan, if necessary.

Serve cake warm or at room temperature.

Chef's Note: This cake is notorious for bubbling out of the pan while baking. Position a foil lined baking sheet on the oven rack directly below the cake pan to avoid having to scrape carbonized sugar off the bottom of your oven.