Grilled Coconut Pineapple
4 Tbsp. unsweetened flaked coconut
2 Tbsp. rum
1/3 C. brown sugar
Line a broiler pan with foil and spread coconut over. Broil under a low heat, stirring frequently, until just toasted. Remove and set aside.
Using a sharp knife, cut pineapple lengthwise into about 8 wedges, cutting right through the leaves and leaving them intact. Cut away core. Sprinkle rum evenly over flesh.
Place pineapple wedges in broiler pan or place on a grill.
Sprinkle brown sugar over. Cook until sugar begins to caramelize and pineapple softens.
Turn pineapple over and sprinkle reserved coconut.