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Rum-Macadamia Ice Cream with Grilled Pineapple and Coconut

Becky Luigart-Stayner; Jan Gautro; Leigh Ann Ross
Yield 4 servings
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.


  • 1 small pineapple, peeled and cored
  • 1 tablespoon butter, melted
  • Cooking spray
  • 2 cups Rum-Macadamia Ice Cream
  • 4 teaspoons flaked sweetened coconut, toasted

Nutrition 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

How to Make It

  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.