grilled spiked pineapple with toasted coconut.
Planning to fire up the B-B-Q this weekend in honor of Memorial Day?
Bet you were planning on tossing on a few steaks, some chicken, maybe some veggies if you were feeling really adventurous…
And not just any pineapple…some boozey pineapple, grilled up hot and served with toasted coconut and vanilla bean gelato or ice cream. Yes please!
Here’s how to make a splash at that Memorial Day party…
Brush the booze sauce all over the pineapple, then toss on the grill for a few minutes…
Grilled Spiked Pineapple with Toasted Coconut
1/4 cup light brown sugar
1/4 cup rum or brandy
2 tablespoons butter
1 pineapple, peeled, cored, halved and cut into 12 slices
1/4 cup sweetened coconut, toasted
homemade whipped cream or vanilla bean ice cream or gelato, optional
In a small saucepan set over medium-high heat combine brown sugar, booze and butter until sugar dissolves. Brush half of the sauce over the pineapple wedges.
Place the pineapple over a hot grill and cook about 3 minutes per side, until there are grill marks on each side and the pineapple is tender and heated through.
To serve, place a pineapple slice on a plate or bowl, top with a scoop of ice cream or whipped cream, a drizzle of remaining caramel sauce and top with toasted coconut.
TOTAL: $5.85 or $.98 per serving
Wondering how on earth I arrived at these costs? Take a look at my shopping guide to show see what I pay for items, per serving, etc.
274 calories per serving (calculations based on using lowfat vanilla ice cream)
13 grams of fat
3 grams protein
2 grams fiber
Mosey on over to Facebook and let me know what you think or send me a pic if you tried it!