Grilled Pineapple with Brown Sugar, Coconut, & Rum
Vicki Butts (lazyme)
From Gourmet June, 2009.
☆☆☆☆☆ 0 votes0
1/2 csweetened flaked coconut
1pineapple peeled (3 1/2-to-4 pound)
1/2 cpacked dark brown sugar
1/4 cdark rum
2 Tbspcurry powder (preferably madras)
1 Tbspfresh lime juice
·vanilla ice cream, optional
How to Make Grilled Pineapple with Brown Sugar, Coconut, & Rum
- Toast coconut in a small heavy skillet over medium heat, stirring frequently, until golden-brown, about 5 minutes.
- 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.
- Prepare a gas grill for direct-heat cooking over medium-high heat.
- 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.
Pineapple can be cooked in an oiled grill pan over medium-high heat.