*Grilled pineapple with brown sugar & rum* Ingredients: 1/2 cup sweetened flaked coconut 1 (3 1/2-to 4-pounds) pineapple, peeled 1/2 cup packed dark brown sugar 1/4 cup dark rum 2 teaspoons curry powder (preferably Madras) 1 tablespoon fresh lime juice Directions: Toast coconut in a small heavy skillet over medium heat, stirring frequently, until golden-brown, about 5 minutes. Cut pineapple crosswise into 8 slices (about 3/4 inch thick) and core slices. Stir together remaining ingredients in a shallow glass baking dish and add pineapple in 1 layer, turning to coat evenly. Marinate, turning occasionally, 30 minutes. Prepare a gas grill for direct-heat cooking over medium-high heat. Oil grill rack. Grill pineapple (reserve marinade), covered, turning once, until grill marks appear and pineapple is heated through, about 4 minutes. Serve pineapple with marinade and sprinkle with toasted coconut. *Beer&Crawfish*
Posted on: Thu, 03 Oct 2013 01:32:21 +0000
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