DIRECTIONS:

Stir together 1 tablespoon juice and cornstarch. Set aside. In a small saucepan, combine the remaining juice, rum and brown sugar. Bring to a boil over medium-high heat and simmer for 10 minutes. Stir in cornstarch mixture and extracts. Cook another 2 minutes. Set sauce aside.

Cut pineapple into 8 slices, each about 3/4 inch thick. Cut pound cake into 8 slices, each about 1 inch thick. Heat gas grill to medium.

Brush pineapple with some of the rum sauce. Grill 5 minutes, turning once, until grill marks form. Set aside. Grill pound cake slices 2 minutes or until grill marks appear, turning once.

Serve pound cake slices, topped with grilled pineapple and a scoop of ice cream. Drizzle with remaining sauce.