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!
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.


2 responses to “Rum Spiked Grilled Pineapple with Toasted Coconut

  1. This was really good.! Not hard to make, but looks really special. I wouldn’t recommend using the leftover rum sauce directly on the desert (lol, sounded good at the time). Basted on the pineapple was great! It was a perfect finish to the BBQ Pineapple Chicken Skewers with Wild Rice. Thanks for the great dinner Sherri.

  2. The rum sauce was only meant to be a marinade, but I was not about to argue with my mother! It is too strong to use as a sauce alone. This dish did not need a sauce since the grilled pineapple glazed with rum and brown sugar perfectly compliments the low fat vanilla icecream. Topped with crunchy toasted coconut…Amazing! Don’t tell anyone it is healthy too!

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