Rum-Spiked Grilled Pineapple with Toasted Coconut |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Grilling caramelizes the sugars in the pineapple for a light dessert that is delicious on its own or served with low-fat vanilla ice cream. Any firm fruit, such as peaches and apricots, lends itself to grilling. Don't forget to sprinkle with toasted coconut for a rum-spiked treat! Ingredients:
1/4 cup packed light 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 coconut, toasted |
low-fat vanilla ice cream (optional) |
Directions:
1. Combine the 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. Heat butter in a grill pan over medium-high heat. Add pineapple; grill 3 minutes on each side or until grill marks form and pineapple is thoroughly heated. Sprinkle with coconut. Garnish with ice cream, if desired.
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