Rum-Macadamia Ice Cream with Grilled Pineapple and Coconut |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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It's warm enough in the Keys to grill outdoors year-round. In less temperate climates, you can use a grill pan to cook the pineapple. Leftover ice cream is a treat served over waffles for a Boxing Day brunch. Change the liquor and nuts to vary the flavor of the ice cream. Ingredients:
1 small pineapple, peeled and cored |
1 tablespoon butter, melted |
cooking spray |
2 cups rum-macadamia ice cream |
4 teaspoons flaked sweetened coconut, toasted |
Directions:
1. Preheat grill.
2. Cut pineapple lengthwise into 12 slices. Brush pineapple slices with butter. Add pineapple to grill rack coated with cooking spray; grill 2 minutes on each side or until thoroughly heated. Cool slightly.
3. Place 3 pineapple slices into each of 4 bowls. Top each serving with 1/2 cup Rum-Macadamia Ice Cream and 1 teaspoon coconut.
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