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Rum-Spiked Grilled Pineapple with Toasted Coconut

Rum-Spiked Grilled Pineapple with Toasted Coconut
Yield

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

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!

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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.