Grilled Pineapple with Mango Whipped Cream and Lime-Butter Sauce (Holland America)

2 tablespoons honey

2 tablespoons light brown sugar

2 tablespoons unsalted butter

1 tablespoon light rum

1 ripe pineapple, peeled and sliced into 1/4-inch thick rounds

1/3 cup sugar

1 tablespoon cornstarch

1 tablespoon unsalted butter

7 tablespoons fresh lime juice

2/3 cup mango chunks (from about 1 large mango)

1 cup heavy cream, well chilled

1/3 cup sugar

1/2 cup shelled unsalted natural pistachios, toasted and coarsely chopped

In a small saucepan, combine the honey, brown sugar, butter and rum. Bring the mixture to a low simmer, whisking often, until the sugar has melted and the glaze is slightly thickened, about 5 minutes.

Heat the grill to medium-high. Grill the pineapple slices, brushing frequently with the honey glaze, until browned, 2 to 3 minutes per side. Set aside.

In a small saucepan, whisk the sugar and cornstarch to blend. Add 1 cup water and stir over medium heat until the mixture boils and thickens. Remove from the heat and stir in the butter. Whisk in the lime juice. (The sauce will keep, covered, in the refrigerator for up to 2 days.)

In a food processor or blender, puree the mango chunks until smooth (see note); set aside. With a whisk or electric mixer, beat the cream and sugar until stiff peaks form. With a rubber spatula, fold the mango into the whipped cream. Use immediately.

Transfer the pineapple slices to plates and drizzle with the lime-butter sauce. Top with a dollop of the mango whipped cream and garnish with the toasted pistachios.