Photo: John Autry; Styling: Leigh Ann Ross
Total Time
15 Mins
6 servings (serving size: 2 pineapple wedges, 1 teaspoon coconut, and 1/2 cup ice cream)

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

How to Make It

Step 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.

Step 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.

Ratings & Reviews

Tinkerbell0914's Review

July 22, 2013

boxie612's Review

April 16, 2013
Not great. I didn't have spiced rum so I added a dash of allspice and cinnamon. I really enjoyed the fresh pineapple more.

carolfitz's Review

March 08, 2013
Have now served this twice. Made to directions, very simple but pretty on the plate and yummy. Recommend French vanilla ice cream, if you can buy it low-fat. Nice ending to CL's sesame-soy meatballs.

CMMiller's Review

September 17, 2010
Easy and delicious. Made the marinade with Flor de Caña Black Label rum just brought back from vacation in Nicaragua. I didn't have the toasted coconut on hand so drizzled some Sun Butter on top instead, a great end-of-summer grilled treat.

WendeM's Review

September 08, 2010
This was very good. Served to company for dessert & it only took a few minutes to pull together. I unfortunately bought low fat yogurt instead of ice cream. Will try again with ice cream later.