- 4
Ingredients
- Grilled Pineapple with Brown Sugar, Coconut, and Rum
- Gourmet | June 2009
- A balanced tropical marinade brings depth to caramelized pineapple.
- Yield: Makes 4 servings
- 1/2 cup sweetened flaked coconut
- 1 (3 1/2-to 4-pounds) pineapple, peeled
- 1/2 cup packed dark brown sugar
- 1/4 cup dark rum
- 2 teaspoons curry powder (preferably Madras)
- 1 tablespoon fresh lime juice
- Accompaniment: vanilla ice cream
Preparation
Step 1
Toast coconut in a small heavy skillet over medium heat, stirring frequently, until golden-brown, about 5 minutes.
Cut pineapple crosswise into 8 slices (about 3/4 inch thick) and core slices. Stir together remaining ingredients in a shallow glass baking dish and add pineapple in 1 layer, turning to coat evenly. Marinate, turning occasionally, 30 minutes.
Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .
Oil grill rack. Grill pineapple (reserve marinade), covered, turning once, until grill marks appear and pineapple is heated through, about 4 minutes. Serve pineapple with marinade and sprinkle with toasted coconut.
Cooks' note:
Pineapple can be cooked in an oiled grill pan over medium-high heat.