Rum-Spiked Grilled Pineapple with Toasted Coconut

I just made this tonight, sans ice cream, with Carribean jerk chicken and grilled sweet potatoes. It was lovely served this way. Wish I had made enough to have with ice cream for sessert.

Added some shredded cheddar cheese to this one as a modification of another recipe. Instead of brushing the pineapple, I soaked the pineapple in the rum and brown sugar...then later added the juice with orange juice for a cocktail to pair with dinner. It was so good. I paired this with the flank steak recipe and the asparagus boats...my family wanted more, but there was none left!

This was very good. I let the pineapple marinate in the rum mixture while we ate dinner, then saved the sauce to spoon over vanilla ice cream for the adults. Definitely don't skip the toasted coconut. Next time I will probably cut my pineapple into rings or thin wedges since it was a little unweildy to cut with a spoon for the kids.

I couldn't taste the rum or brown sugar at all! The pineapple was good, but that had nothing to do with this recipe.

I love any dessert involving pineapple so this was a must fix. I saved some remaining sauce for a drizzle over the finished dish! Check out mine here - http://thechefamy.blogspot.com