Brown Sugar and Rum-Glazed Pineapple With Coconut (Cook's Illust

From The America's Test Kitchen Cookbook. I haven't tried it yet.

• Ready In: 5 mins
• Serves: 4-6

Ingredients

• 4  tablespoons unsalted butter
• 1⁄4 cup dark rum
• 1⁄2 cup  packed dark brown sugar
• 1  pineapple (peeled, cored and cut lengthwise into 3/4-inch spears)
• 1⁄2 cup sweetened flaked coconut

Directions

1. Toast coconut by putting it on a baking sheet and baking at 350 degrees. Stir once or twice. It takes 6-8 minutes.; Let it cool.
2. Melt butter in a large nonstick skillet over medium high heat. Add rum, then sprinkile the brown sugar evenly over mixture. Cook until slightly thickened, about 1 minute.
3. Lay the spears in the pan. Lower heat to medium low. Cook until deep golden and slightly browned on both sides, about 8 minutes. Transfer the pineapple spears to a serving platter.
4. Return thhe pan with glaze to medium-high. Simmer until thickened, about 1 minute. Pour the glaze over the pineapple. Sprinkle with coconut before serving.