Grill pineapple with caramel sauce

Minum petang arini buat simple jer.....nenas pahang yg dimakan dengan sos caramel..... Sos saya ni tak likat sangat sbb saya terletak air lebih...pastu tak masak sampai jadi amber color pun.....alasan nak makan cepat sebabb jap lagi nak kuar ada program......tapi rasa ok la....sesuai dah dengan nenas yg super masam tu....

bahan2nya

2 biji nenas dikupas dan dipotong bulat setebal 1 cm

mentega

Sapu mentega pada nenas dan panggang nenas di atas kuali non-stik  hingga masak macam gambar kat bawah nih....

Sos caramel

http://www.epicurious.com/recipes/food/views/Classic-Caramel-Sauce-51204230

Ingredients

3/4 cup heavy whipping cream (saya guna susu cair sbb stok whip cream takde)

1/2 cup (3 1/2 ounces) granulated sugar 

2 tablespoons water

1 teaspoon honey (madu ni saya letak lebih)

4 tablespoons (2 ounces, 1/2 stick) unsalted butter, softened (saya guna mentega biasa jer)

1/2 teaspoon pure vanilla extract

Preparation

Bring the cream to a boil in a 1-quart saucepan over medium heat.

Cook the sugar, water, and honey in a 3-quart heavy-duty saucepan over high heat until the mixture comes to a boil. Brush around the inside of the pan with a damp pastry brush at the point where the sugar syrup meets the sides of the pan. Do this twice during the cooking process to prevent the sugar from crystallizing.

Cook the mixture over high heat, without stirring, until it turns amber colored, 6–8 minutes. Lower the heat to medium and slowly add the hot cream to the sugar mixture while stirring constantly. The cream will bubble and foam. Continue stirring to make sure there are no lumps. Remove the saucepan from the heat and stir in the butter until it is completely melted. Then stir in the vanilla.

Transfer the caramel sauce to a bowl, cover tightly with plastic wrap, cool slightly, and serve warm.

Keeping:Store caramel sauce in a covered container in the refrigerator for up to 2 weeks. Cautiously warm in a microwave oven or in the top of a double boiler until fluid before using.