Rum-Spiked Grilled Pineapple with Toasted Coconut

Rum-Spiked Grilled Pineapple with Toasted Coconut Recipe
Photo: John Autry; Styling: Leigh Ann Ross
Six ingredients make one delicious dessert in less than 10 minutes.
4

Worthy of a special occasion

Yield:

6 servings (serving size: 2 pineapple wedges, 1 teaspoon coconut, and 1/2 cup ice cream)

Recipe from

Cooking Light

Recipe Time

Total: 15 Minutes

Nutritional 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

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

Preparation

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.

Note:

Elizabeth Karmel,

September 2010
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