Grilled Rum-Glazed Pineapple With Toasted Coconut And Vanilla Ice Cream Recipe

1. 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. 2

   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 grill and allow to preheat for 5 minutes.

3. 3

   and

4. 4

   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.

5. 5

   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.

6. 6

   To serve, place 3 pineapple slices on a plate and top with a scoop of ice cream and toasted coconut.

* Per serving · 4 servings · Values may vary.

No additional tips available.