Becky Luigart-Stayner; Jan Gautro; Leigh Ann Ross
Yield
4 servings

It's warm enough in the Keys to grill outdoors year-round. In less temperate climates, you can use a grill pan to cook the pineapple. Leftover ice cream is a treat served over waffles for a Boxing Day brunch. Change the liquor and nuts to vary the flavor of the ice cream.

How to Make It

Step 1

Preheat grill.

Step 2

Cut pineapple lengthwise into 12 slices. Brush pineapple slices with butter. Add pineapple to grill rack coated with cooking spray; grill 2 minutes on each side or until thoroughly heated. Cool slightly.

Step 3

Place 3 pineapple slices into each of 4 bowls. Top each serving with 1/2 cup Rum-Macadamia Ice Cream and 1 teaspoon coconut.

Ratings & Reviews

bjane1's Review

CookingCrazy
June 27, 2012
This was a tasty treat but the coconut and pineapple overwhelmed the subtle rum flavor in the ice-cream. It is best served alone or with just a sprinkle of toasted coconut.

felinelady's Review

felinelady
July 20, 2010
Rating at 3 only because I haven't tried yet.... To answer previous question: my experience with softened ice cream (on the way home from the market) is that ice crystals form in the cream when re-frozen. The taste changes a bit due to this, and the mouth-feel is a little 'crunchy.'

CookingCrazy's Review

bjane1
July 05, 2010
I wonder if this could be made by softening vanilla ice cream, adding the nuts and rum, then refreezing. I do not have an ice cream maker and do not intend to buy one. This sounds like such a wonderful cool summer dessert. Would like to hear your thoughts on this idea. Thanks