Toast coconut ahead of time by tossing it frequently in a skillet over medium heat until golden. Then seal it in an airtight plastic bag.
- Portion size 6 servings
- Credits : Canadian Living Magazine: July 2011
- 1 pineapple
- 2 cups vanilla ice cream
- 3/4 cups Rum Butter Sauce recipe
- 1/4 cup toasted shredded sweetened coconut
MethodCut off top and bottom of pineapple; cut off skin. Slice pineapple into 6 rings. Halve rings and cut out cores.
Place on greased grill over medium-high heat; close lid and grill, turning once, until grill-marked and heated through, about 8 minutes.
For each serving, top 2 pineapple pieces with ice cream. Drizzle with 2 tbsp sauce; sprinkle with coconut.
Nutritional facts Per serving: about
- Sodium 60 mg
- Protein 2 g
- Calories 328.0
- Total fat 17 g
- Potassium 276 mg
- Cholesterol 54 mg
- Saturated fat 11 g
- Total carbohydrate 43 g
- Iron 5.0
- Folate 4.0
- Calcium 9.0
- Vitamin A 16.0
- Vitamin C 33.0