Rum-Spiked Grilled Pineapple with Toasted 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!

Yield: 6 servings (serving size: 2 pineapple wedges and 1 teaspoon coconut)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 136
  • Calories from fat: 17%
  • Fat: 2.5g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.7g
  • Carbohydrate: 24g
  • Fiber: 1.7g
  • Cholesterol: 5mg
  • Iron: 0.5mg
  • Sodium: 22mg
  • Calcium: 23mg

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

  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.
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