Kamis, 22 Februari 2018

Rum-Spiked Grilled Pineapple with Toasted Coconut

Six components make one delicious dessert in much less than 10 minutes.

    1/4 cup packed brown sugar 1/4 cup dark spiced rum (including Captain Morgan's) 1 pineapple, peeled, cored, halved lengthwise, and sliced lengthwise into 12 wedges (approximately 1 half pounds) 1 tablespoon butter 2 tablespoons sweetened flaked coconut, toasted 3 cups low-fat vanilla ice cream
How to Make It
Step 1

Combine sugar and rum in a microwave-secure bowl. Microwave at HIGH 1 1/2 mins or until sugar dissolves. Brush rum aggregate flippantly over pineapple wedges.
Step 2

Melt butter in a grill pan over medium-excessive warmness. Add pineapple to pan; grill three minutes on every facet or until grill marks shape and pineapple is thoroughly heated. Sprinkle with coconut. Serve with ice cream.
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