Grilled Pineapple with Brown Sugar, Coconut, and Rum

Ingredients

• Brown sugar

  ½ cup packed or 110g

• Vanilla ice creams

  Breyers, no sugar added

  1 serving 1/2 cup or 69g

• Curry powder

  Spices

  2 tsp or 4g

• Pineapple

  Raw, all varieties

  1 fruit or 905g

• Lime juice

  Raw

  1 tbsp or 15g

• Coconut meat

  Nuts, dried (desiccated), sweetened, flaked, canned

  ½ cup or 39g

• Rum

  Alcoholic beverage, distilled, 80 proof

  2 fl oz or 56g

Directions

1. Toast coconut in a small heavy skillet over medium heat, stirring frequently, until golden-brown, about 5 minutes.
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. Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .
4. 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.

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