GRILLED PINEAPPLE WITH BROWN SUGAR, COCONUT, & RUM
If your grill is already fired up, why not give it a quick brushing and throw dessert on there, too? A balanced tropical marinade brings depth to caramelized pineapple. From Gourmet June, 2009.
Provided by Vicki Butts (lazyme)
Categories Fruit Desserts
Time 30m
Number Of Ingredients 7
Steps:
- 1. Toast coconut in a small heavy skillet over medium heat, stirring frequently, until golden-brown, about 5 minutes.
- 2. Cut pineapple crosswise into 8 slices (about 3/4 inch thick) and core slices. Stir together remaining ingredients in a shallow glass baking dish and add pineapple in 1 layer, turning to coat evenly. Marinate, turning occasionally, 30 minutes.
- 3. Prepare a gas grill for direct-heat cooking over medium-high heat.
- 4. Oil grill rack. Grill pineapple (reserve marinade), covered, turning once, until grill marks appear and pineapple is heated through, about 4 minutes. Serve pineapple with marinade and sprinkle with toasted coconut.
- 5. Note: Pineapple can be cooked in an oiled grill pan over medium-high heat.
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