Rum-Macadamia Ice Cream with Grilled Pineapple and Coconut

Rum-Macadamia Ice Cream with Grilled Pineapple and Coconut Recipe
Becky Luigart-Stayner; Jan Gautro; Leigh Ann Ross
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.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 323
Caloriesfromfat 30 %
Fat 10.7 g
Satfat 5.1 g
Monofat 4.6 g
Polyfat 0.4 g
Protein 7.5 g
Carbohydrate 48.6 g
Fiber 2.1 g
Cholesterol 26 mg
Iron 0.5 mg
Sodium 116 mg
Calcium 243 mg

Ingredients

1 small pineapple, peeled and cored
1 tablespoon butter, melted
Cooking spray
4 teaspoons flaked sweetened coconut, toasted

Preparation

Preheat grill.

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.

Place 3 pineapple slices into each of 4 bowls. Top each serving with 1/2 cup Rum-Macadamia Ice Cream and 1 teaspoon coconut.

Note:

Alison Ashton,

December 2007
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