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!
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.