Coconut Rum Grilled Pineapple with Ice Cream

Ingredients

• Coconut meat

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

  ½ cup or 43g

• Pineapple

  Raw, all varieties

  1 fruit or 905g

• Brown sugar

  ½ cup packed or 110g

• Curry powder

  Spices

  2 tsp or 4g

• Lime juice

  Raw

  1 tbsp or 15g

• Rum

  Alcoholic beverage, distilled, 80 proof

  2 fl oz or 56g

• Vanilla ice cream

  4 cup or 528g

Directions

1. Toast the coconut in a small heavy skillet over medium heat, stirring frequently, until golden brown, about 5 minutes. Transfer to a plate to cool.
2. Cut the pineapple crosswise into slices about 3/4 inch thick and remove the cores.
3. In a shallow dish, stir together the brown sugar, curry powder, lime juice, and rum until the sugar is moistened. Lay the pineapple in a single layer, turn to coat, and marinate for 30 minutes, turning occasionally.
4. Preheat a gas grill for direct heat over medium-high. Clean and oil the grates. Grill the pineapple, reserving the marinade, until well marked and heated through, about 3–4 minutes per side.
5. Bring the reserved marinade to a brief boil in a small saucepan for 1–2 minutes to dissolve the sugar and soften the raw alcohol flavor.
6. Serve the grilled pineapple over scoops of vanilla ice cream. Spoon the sauce over the top and finish with the toasted coconut.