1 ripe pineapple, peeled, cored, sliced lengthwise
Dark Bacardi rum
Roasted pumpkin seed powder
Dried hot chile pepper powder
Kosher salt and freshly ground black pepper
Brush each pineapple slice with rum. In hot skillet, pan grill each slice to brown lightly on both sides, about 1 minute per side.
Sprinkle salt, pepper, pumpkin seed and chile pepper powder on top of each slice.