Rum Spiked Grilled Pineapple with Toasted Coconut

By á-175897

Tropical dessert made with rum and pineapple. You can even prepare the pineapple on the outdoor grill.

Ingredients

• 1/4 cup packed brown sugar
• 1/4 cup dark spiced rum, such as Captain Morgan's
• 1 pineapple, peeled, cored, halved lengthwise, and sliced lengthwise into 12 wedges, about 1 1/2 pounds
• 1 tablespoon butter
• 2 tablespoons sweetened flaked coconut, toasted
• 3 cups low fat vanilla ice cream

Preparation

Step 1

Combine 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.

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

Note: To toast the coconut, place it in a saute pan over medium heat and stir until slightly browned. Cool before using.