1. Mix rum and brown sugar.
2. Place pineapple in a storage bag with rum and brown sugar mixture. Allow to soak for minimum of an hour.
3. Place foil on the grill. Grill pineapple until it begins to caramelize.
4. Place coconut on baking sheet in over until it is golden brown, not burned.
5. In bowl, layer 1-2 rings of the pineapple, vanilla ice cream, butterscotch topping. Top with the toasted coconut and slivered almonds.
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This sundae boasts a variety of textures for a party in your mouth. [I posted this recipe.]
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