Rum-Macadamia Ice Cream with Grilled Pineapple and Coconut

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 323
  • Calories from fat: 30%
  • Fat: 10.7g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 7.5g
  • Carbohydrate: 48.6g
  • Fiber: 2.1g
  • Cholesterol: 26mg
  • Iron: 0.5mg
  • Sodium: 116mg
  • Calcium: 243mg


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


  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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