Grilled Pineapple with Ice Cream, Rum Sauce and Toasted Coconut
1 pineapple, trimmed, cored and sliced in rings
Vanilla ice cream
1/2 C. sweetened coconut, toasted
Maraschino cherries for garnish
For the Sauce:
1/2 C. spiced rum
1/2 C. brown sugar
1 tsp. vanilla
3 Tbls. butter
Spread coconut on baking sheet and toast in 350 degree oven until lightly toasted. Remove from oven and let cool.
Prepare rum sauce:
In small saucepan, bring rum and brown sugar to boil, then reduce heat and simmer to reduce. Add vanilla and butter. Let cool.
Brush pineapple slices with rum sauce. Grill to heat and obtain nice looking grill marks. To serve, place one pineapple slice on plate. Top with scoop of vanilla ice cream, drizzle rum sauce over ice cream and sprinkle with toasted coconut. Top with a cherry, if desired.