Monday, December 14, 2015

Rum-Spiked Grilled Pineapple With Toasted Coconut

Ingredients for 6 servings

¼ cup dark spiced rum
¼ cup packed brown sugar
1 pineapple, peeled, cored, halved lengthwise, and sliced lengthwise into 12 wedges (about 1 ½ pounds)
1 tablespoon butter
2 tablespoons sweetened flaked coconut, toasted
3 cups low-fat vanilla ice cream


Combine sugar and rum in a microwave-safe bowl. Microwave at HIGH 1 ½ 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.

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