Grilled Pineapple Rumaki

Step 1: Combine all marinade ingredients in a nonreactive bowl.

Step 2: Add pineapple and stir.

Step 3: Let marinate 1 hour.

Step 4: Drain marinade and strain into a saucepan.

Step 5: Bring to a boil over high heat.

Step 6: Cook until syrupy, about 5 minutes. Set aside.

Step 7: Wrap each pineapple piece with an herb sprig and a piece of bacon.

Step 8: Secure the bacon with a bamboo skewer or a wooden toothpick.

Step 9: Can be prepared several hours ahead up to this point.

Step 10: Set up grill for three-zone grilling and preheat (see intro for instructions).

Step 11: Brush and oil the grill grate.

Step 12: If using skewers, fold a length of aluminum foil in half lengthwise and place on grate on the edge closest to you, so that it covers all three heat zones. (You will not need the foil if using toothpicks; it's to keep the ends of the skewers from burning.).

Step 13: Place rumaki on hot zone. If using skewers, make sure the ends are on top of the foil shield. Do this in batches if necessary.

Step 14: Grill until bacon is crisp, 2-3 minutes on each side, basting with the reserved marinade syrup.

Step 15: Move to medium or cool zone if the bacon fat causes flareups.

Step 16: Serve drizzled with any remaining glaze.

Step 17: If using toothpicks, be sure to take them out!