Grilled Pineapple with Brown Sugar, Coconut, and Rum |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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If your grill is already fired up, why not give it a quick brushing and throw dessert on there, too? A balanced tropical marinade brings depth to caramelized pineapple. Ingredients:
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 |
Directions:
1. Toast coconut in a small heavy skillet over medium heat, stirring frequently, until golden-brown, about 5 minutes.
2. 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.
3. Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .
4. 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.
5. Cooks' note: Pineapple can be cooked in an oiled grill pan over medium-high heat.
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