Coconut-Grilled Pineapple

Recipe by jenne
READY IN: 22mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Cut off the top and the bottom of the pineapple.
  • Stand pineapple up and cut off the skin, cutting downward in strips from top to bottom. Make sure you slice deep enough to remove the brown "eyes".
  • Place pineapple on it's side and cut crosswise into 1/2 inch thick slices (rounds). You will get between 8 and 12 rounds from a pineapple, depending on it's size.
  • Using a melon baller, remove the fibrous core from the center of each slice.
  • Shake the coconut milk can well, then pour into a wide, shallow bowl.
  • Place the sugar and cinnamon in another wides, shallow bowl. Stir to mix.
  • Preheat grill to high. Brush and oil the grill grate.
  • Dip each pineapple slice first into the coconut milk, then the sugar mixture, shaking off the excess between each dipping.
  • Arrange the slices on the hot grates and grill until nicely browned on both sides, about 4-6 minutes per side.
  • Transfer grilled fruit to a serving platter and garnish with mint leaves.
  • Serve hot or cold, with or without a scoop of ice cream.