Rum Spiked Grilled Pineapple with Toasted Coconut

I have to admit that this is not “MY” recipe but something I found on Cooking light. I was searching for something to compliment my Tropical themed dinner that included BBQ Pineapple and Chicken Skewers with Wild Rice and this really caught my attention. It was an amazing and light dessert. Everyone LOVED it! I will make this again!
Ingredients:
1/4 cup packed light brown sugar
1/4 cup dark spiced rum (I used Captain Morgan, one of the tiny bottles is exactly what you need)
1 pineapple, peeled, cored, halved lengthwise, and sliced lengthwise into 12 wedges (about 1 1/2 pounds)
1 tablespoon butter
4 tablespoons sweetened coconut, toasted
Low-fat vanilla ice cream

In a small bowl, combine brown sugar, rum and butter. Melt for about 30 seconds in the microwave and mix until sugar is disolved and butter is melted. Place pineapple on grill basting with rum sauce turning once grill marks are visible. Pineapple is done when all sides have marks and have been basted. Scoop icecream in dish, place Pineapple in dish and top with toasted Coconut.

BBQ Pineapple Chicken Skewers with Wild Rice

This makes 4-6 Servings

Pineapple BBQ Sauce:
1 bottle of your favorite BBQ sauce
Juice of 1 Can of Chunk Pineapple
2 pkg of unflavored Knoxx gelitan

Mix in a small serving bowl and set aside.

Skewers:

3 large chicken breast cut into 1 inch squares
1 large Green Pepper cut into 1 inch squares
1 large Yellow Pepper cut into 1 inch squares
1 med Red onion cut into 1 inch squares
1 Can Chunk Pineapple
2 boxes of your favorite brand wild rice prepared according to package instructions

Soak wooden skewers for 1/2 hour in water to help prevent burning. Alternate Chicken, peppers, onion and Pineapple. Grill until chicken is done basting with BBQ sauce. Serve over wild rice.