Grilled Pineapple With Brown Sugar, Coconut, And Rum

1. 1

   Toast coconut in a small heavy skillet over medium heat, stirring frequently, until golden-brown, about 5 minutes.

2. 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. 3

   Prepare a gas grill for direct-heat cooking over medium-high heat; see

4. 4

   .

5. 5

   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.

* Per serving · 4 servings · Values may vary.

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