14 oz. canned pineapple rings, drained
3/4 c. brown sugar, packed (or flavored sugar)
2 Tbsp. water or pineapple juice
1 tsp. Maple Balsamic (or any balsamic of your choice)
Lay pineapple slices on hot grill. Use 2 cans if needed. Make some extra sauce to glaze. Mix brown sugar, water, and Maple Balsamic together. Brush over pineapple. Turn and baste often until browned and glazed. Fresh pineapple rings may also be used. Serve with ham or eat as dessert.
*Tested in BBQ Cooking Class