Rum-Spiked Grilled Pineapple with Toasted Coconut

By Texaschef11

Grilling caramelizes the sugars in the fruit for a light dessert that is delicious on its own or served with low-fat vanilla ice cream. Any firm fruit, such as peaches and apricots, lends itself to grilling.


Nutritional Information

Calories:
136 (17% from fat)
Fat:
2.5g (sat 1.4g,mono 0.8g,poly 0.1g)
Protein:
0.7g
Carbohydrate:
24g
Fiber:
1.7g
Cholesterol:
5mg
Iron:
0.5mg
Sodium:
22mg
Calcium:
23mg

Ingredients

• 1/4 * 1/4 cup packed light brown sugar
• 1/4 * 1/4 cup dark spiced rum (such as Captain Morgan's)
• 1 * 1 pineapple, peeled, cored, halved lengthwise, and sliced lengthwise into 12 wedges (about 1 1/2 pounds)
• 1 * 1 tablespoon butter
• 2 * 2 tablespoons sweetened coconut, toasted
• * Low-fat vanilla ice cream (optional)

Preparation

Step 1

Combine the sugar and rum in a microwave-safe bowl. Microwave at high 1 1/2 minutes or until sugar dissolves. Brush rum mixture evenly over pineapple wedges.

Heat butter in a grill pan over medium-high heat. Add pineapple; grill 3 minutes on each side or until grill marks form and pineapple is thoroughly heated. Sprinkle with coconut. Garnish with ice cream, if desired.