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.

Elizabeth Karmel,

Cooking Light

January 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note