6 servings (serving size: 2 pineapple wedges, 1 teaspoon coconut, and 1/2 cup ice cream)
Photo: John Autry; Styling: Leigh Ann Ross
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
How to Make It
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.
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.
Easy and delicious. Made the marinade with Flor de CaÃ±a Black Label rum just brought back from vacation in Nicaragua. I didn't have the toasted coconut on hand so drizzled some Sun Butter on top instead, a great end-of-summer grilled treat.