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Rum Spiked Grilled Pineapple with Toasted Coconut


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

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Rate this recipe 4.7/5 (3 Votes)


  • 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


Servings 6
Preparation time 5mins
Cooking time 15mins
Adapted from


Step 1

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.

2. 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.

Makes 6 servings. Each serving = 2 Weight Watchers points (not including ice cream).

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