Grilled Plantains con Piña and Rompope

This is an asada version of a famous dessert widely sold along the city streets of Mexico and Los Angeles. To add an extra layer of tropical flavor, the plaintains and pineapple are grilled on top of the pineapple peel. Instead of the usual sweetened and condensed milk, we finish this dessert with a drizzle of rompope, which is like a Mexican eggnog, to add some thick and rich boozy vanilla goodness.