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Rum-Spiked Grilled Pineapple with Toasted Coconut

Photo: John Autry; Styling: Leigh Ann Ross
Total time 15 mins
Yield 6 servings (serving size: 2 pineapple wedges, 1 teaspoon coconut, and 1/2 cup ice cream)
Six ingredients make one delicious dessert in less than 10 minutes.

Ingredients

  • 1/4 cup packed 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 flaked coconut, toasted
  • 3 cups low-fat vanilla ice cream

Nutrition Information

  • calories 226
  • fat 4 g
  • satfat 2.6 g
  • monofat 0.5 g
  • polyfat 0.1 g
  • protein 3.7 g
  • carbohydrate 43.1 g
  • fiber 4.7 g
  • cholesterol 10 mg
  • iron 0.5 mg
  • sodium 78 mg
  • calcium 123 mg

How to Make It

  1. Combine 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. Melt butter in a grill pan over medium-high heat. Add pineapple to pan; grill 3 minutes on each side or until grill marks form and pineapple is thoroughly heated. Sprinkle with coconut. Serve with ice cream.