GRILLED PINEAPPLE w/COCONUT & RUM

By BobD

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

Details

Servings 4
Adapted from epicurious.com

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.