Rum Spiked Grilled Pineapple With Toasted Coconut |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I love grilled pineapple...this is just another variation. This can be served with grilled meats or with ice cream drizzled with hot chocolate. This recipe is from the archives of Cooking Light. Ingredients:
1/4 cup light brown sugar |
1/4 cup captain morgan's spiced rum |
1 pineapple, peeled, cored, halved lengthwise into 12 wedges |
1 tablespoon butter |
2 tablespoons sweetened coconut, toasted |
ice cream (optional) |
Directions:
1. Combine sugar and rum in a microwave safe bowl. Microwave on high for 1-1/2 minutes or until the sugar has dissolved. Brush the rum mixture evenly over pineapple wedges.
2. Heat butter in a grill pan over medium high heat. Add pineapple; grill 3 minutes on each side or until grill marks form and pineapple is thoroughly heated.
3. Sprinkle with coconut.
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