Pineapples caramelize on the grill. Add coconut sorbet or ice cream, top with dark rum and toasted coconut and you'll produce a dessert that rivals the seafood boil.
Yield 6–8 servings.
Preheat grill on medium-high heat. Brush grates with canola oil. Place pineapple slices on grill. After 3 minutes, give pineapples slices a quarter turn for crosshatch marks. After 3 minutes, flip pineapple slices and repeat for perfect crosshatch grill marks. Transfer to cutting board; let cool. Cut into bite-size pieces.
Pineapples caramelize on the grill. Add coconut sorbet or ice cream, top with dark rum and toasted coconut and you'll produce a dessert that rivals the seafood boil.
Yield 6–8 servings.
Preheat grill on medium-high heat. Brush grates with canola oil. Place pineapple slices on grill. After 3 minutes, give pineapples slices a quarter turn for crosshatch marks. After 3 minutes, flip pineapple slices and repeat for perfect crosshatch grill marks. Transfer to cutting board; let cool. Cut into bite-size pieces.
Add 3 or 4 spoonfuls of gilled pineapple to a single serving bowl, and add a scoop or 2 of coconut sorbet. Sprinkle with toasted coconut flakes and drizzle with 2 tablespoons of dark rum. Eat quickly before the sorbet melts, and don’t be surprised if your guests ask for seconds.
