1/4 cup packed light brown sugar
1/4 cup dark spiced rum
1 pineapple, peeled, cored, halved lengthwise, and sliced lengthwise into 12 wedges
1 tbsp. butter
2 tbsp. sweetened coconut, toasted
Combine the sugar and rum in a microwave-safe bowl. Microwave at high 1½ minutes
or until sugar dissolves. Brush rum mixture evenly over pineapple wedges.
Heat butter in a grill pan over medium-high heat. Add pineapple; grill 3 minutes
on each side or until grill marks form and pineapple is thoroughly heated.
Sprinkle with coconut. Garnish with vanilla ice cream, if desired.
6 servings
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