Rum-Spiked Grilled Pineapple with Toasted Coconut

Rum-Spiked Grilled Pineapple with Toasted Coconut Recipe
Grilling caramelizes the sugars in the pineapple for a light dessert that is delicious on its own or served with low-fat vanilla ice cream. Any firm fruit, such as peaches and apricots, lends itself to grilling. Don't forget to sprinkle with toasted coconut for a rum-spiked treat!

Yield:

6 servings (serving size: 2 pineapple wedges and 1 teaspoon coconut)

Recipe from

Cooking Light

Nutritional Information

Calories 136
Caloriesfromfat 17 %
Fat 2.5 g
Satfat 1.4 g
Monofat 0.8 g
Polyfat 0.1 g
Protein 0.7 g
Carbohydrate 24 g
Fiber 1.7 g
Cholesterol 5 mg
Iron 0.5 mg
Sodium 22 mg
Calcium 23 mg

Ingredients

1/4 cup packed light 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 coconut, toasted
Low-fat vanilla ice cream (optional)

Preparation

Combine the 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.

Heat butter in a grill pan over medium-high heat. Add pineapple; grill 3 minutes on each side or until grill marks form and pineapple is thoroughly heated. Sprinkle with coconut. Garnish with ice cream, if desired.

Note:

Elizabeth Karmel,

January 2006
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