Options

Format:
Include:
PRINT
See more
Photo: John Autry; Styling: Leigh Ann Ross Photo by: Photo: John Autry; Styling: Leigh Ann Ross

Rum-Spiked Grilled Pineapple with Toasted Coconut

Six ingredients make one delicious dessert in less than 10 minutes.

Cooking Light SEPTEMBER 2010

  • Yield: 6 servings (serving size: 2 pineapple wedges, 1 teaspoon coconut, and 1/2 cup ice cream)
  • Total:15 Minutes

Ingredients

  • 1/4 cup packed 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 flaked coconut, toasted
  • 3 cups low-fat vanilla ice cream

Preparation

1. Combine 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. Melt butter in a grill pan over medium-high heat. Add pineapple to pan; grill 3 minutes on each side or until grill marks form and pineapple is thoroughly heated. Sprinkle with coconut. Serve with ice cream.

Nutritional Information

Amount per serving
  • Calories: 226
  • Fat: 4g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.1g
  • Protein: 3.7g
  • Carbohydrate: 43.1g
  • Fiber: 4.7g
  • Cholesterol: 10mg
  • Iron: 0.5mg
  • Sodium: 78mg
  • Calcium: 123mg
advertisement

Go to full version of

Rum-Spiked Grilled Pineapple with Toasted Coconut recipe

advertisement