Rum-Spiked Grilled Pineapple with Toasted Coconut

Name: Rum-Spiked Grilled Pineapple with Toasted Coconut
Total time: 15 min
Ingredients: ¼ cup packed brown sugar; ¼ 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

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Total: 15 minutes

Servings: 4

Cost: $4.53 /serving

Author : Elizabeth Karmel

Rum-Spiked Grilled Pineapple with Toasted Coconut

Ingredients

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¼ cup packed brown sugar¼ 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 butter2 tablespoons sweetened flaked coconut, toasted3 cups low-fat vanilla ice cream

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Instructions

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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.

Step 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.