Grilled Rum-Glazed Pineapple With Toasted Coconut
Servings Prep Time
4servings 45minutes
Passive Time
60minutes
Servings Prep Time
4servings 45minutes
Passive Time
60minutes
Ingredients
Instructions
  1. To toast coconut, preheat oven to 350 degrees. Spread coconut in a single layer on a baking and place in the oven. Cook until coconut browns, about 10 to 15 minutes, stirring the coconut about every 5 minutes for even browning. Place coconut in a small bowl and set aside.
  2. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Add brown sugar, rum, butter, and vanilla to a small saucepan and place on the grill. Cook until butter is melted and sugar is dissolved. Remove from heat.
  3. Brush pineapple slices all over with rum glaze. Place pineapple on the grill and cook until browned and lightly charred, brushing with more glaze as they grill. Remove from grill.
  4. To serve, place 3 pineapple slices on a plate and top with a scoop of ice cream and toasted coconut.
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