This dessert is one of my favorite i make it often in summer it is quick and easy and best of all all my friend  are hooked on. Perfect for a backyard cookout with friends, just six ingredients make one easy beautiful dessert in less than 15 minutes. 

Grilling will caramelizes the sugars in the fruit and give it a light treat that is delicious on its own or served with low-fat vanilla ice cream. The choices are endless with this recipe you can play with it every time you make it 

I rarely buy fresh pineapple.  Not really sure why because I love it.  But I’ve recently created a couple great recipes with fresh pineapple, like Grilled Salmon with Pineapple Jalapeno Salsa, and this Grilled Pineapple with Ice Cream, Rum Sauce and Toasted Coconut dessert I’m sharing with you today.

Have you ever grilled fruit? It’s delicious!  I like to grill peaches and plums and this was the first time I tried grilling pineapple. For this dessert, I first made a simple rum sauce with some rum, brown sugar, vanilla and butter.  Then I let the pineapple stripes sit in it for a bit before grilling them.  When you’re ready for dessert, put the slices of pineapple on the grill for a few minutes on each side to get some nice grill marks and heat it up a bit.  

To serve, I put a scoop of vanilla ice cream on top, drizzled some more rum sauce and topped with toasted coconut.


I enjoyed this best when the pineapple was still a bit warm, but you can grill the pineapple earlier if you wish and serve it when you’re ready for dessert.  My friend Tracy suggested on my FB fan page to make something with toasted coconut so here you go Tracy, this Grilled Pineapple with Ice Cream, Rum Sauce and Toasted Coconut is for you!

PREPARATION

Combine sugar and rum in a microwave-safe bowl. Microwave at HIGH 1 1/2 minutes or until sugar dissolves. Brush rum mixture evenly over pineapple wedges.

Melt butter in a grill pan over medium-high heat. Add pineapple to pan; grill 3 minutes on each side or until grill marks form and pineapple is thoroughly heated. Sprinkle with coconut. Serve with ice cream.

Note: To toast the coconut, place it in a saute pan over medium heat and stir until slightly browned. Cool before using.

INGREDIENTS

¼ cup packed brown sugar
¼ cup dark spiced rum, such as Captain Morgan'
1 pineapple, peeled, cored, halved lengthwise, and sliced lengthwise into 12 wedges, about 1½ pounds
1 tablespoon butter
2 tablespoons sweetened flaked coconut, toasted
3 cups low fat vanilla ice cream

NUTRITION INFORMATION

Serving Size: 1 (175 g)    Servings Per Recipe: 6

Calories 96.6    Calories from Fat 22 23%    Total Fat 2.5 g 3%    Saturated Fat 1.7 g 8%    Cholesterol 5.1 mg 1%    Sodium 21.9 mg 0%    Total Carbohydrate 19.6 g 6%    Dietary    Fiber 1.2 g 4%    Sugars 16.8 g 67%    Protein 0.5 g 1%

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