Grilling: Rum-Glazed Pineapple with Toasted Coconut and Vanilla Ice Cream

Name: Grilling: Rum-Glazed Pineapple with Toasted Coconut and Vanilla Ice Cream
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 59 milliliters packed dark brown sugar; 4 servings Type of fire: Direct; 1 medium Grill heat; 1 pineapple, peeled, halved, cored and sliced lengthwise into 12 wedges; 59 milliliters spiced rum; 118 milliliters sweetened coconut; 1 teaspoon vanilla; 1 pint vanilla ice cream

Grilling: Rum-Glazed Pineapple with Toasted Coconut and Vanillan Ice Cream is a gluten free and fodmap friendly main course. This recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 641 calories, 12g of protein, and 29g of fat. This recipe serves 4. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes around 1 hour. A mixture of grill heat, pineapple, type of fire: direct, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the vanilla you could follow this main course with the Vanillan Ice Cream as a dessert.

Instructions

To toast coconut, preheat oven to 350 degrees.

Ingredients you will need

Coconut

Toast

Equipment you will use

Oven

Spread coconut in a single layer on a baking and place in the oven. Cook until coconut browns, about 10 to 15 minutes, stirring the coconut about every 5 minutes for even browning.

Ingredients you will need

Coconut

Spread

Equipment you will use

Oven

Place coconut in a small bowl and set aside.

Ingredients you will need

Coconut

Equipment you will use

Bowl

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

Ingredients you will need

Spread

Cooking Oil