Rum-Spiked Grilled Pineapple with Toasted Coconut

Rum-Spiked Grilled Pineapple with Toasted Coconut

Rum-Spiked Grilled Pineapple with Toasted Coconut

Perfect for a backyard cookout with friends, just six ingredients make one delicious dessert in less than 10 minutes. Grilling caramelizes the sugars in the fruit for a light treat that is delicious on its own or served with low-fat vanilla ice cream.

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.

All ten recipes are from http://www.cookinglight.com/ (c)