Tropical Paradise Grilled Pineapple

Now that BBQ and grilling season are in full swing, I've been experimenting with grilled desserts. I came up with the idea for this light and tropical dessert after having grilled pineapple at a Brazilian steakhouse recently, which is one of my favorite treats. This version is so easy and will really wow your friends and family. 

Ingredients:

2 20 oz cans of pineapple rings

1 C dried coconut 

1 C dark rum 

1/2 C brown sugar

1 pint of Haagen-Dazs Pineapple Coconut Ice Cream (you may substitute vanilla) 

1 lime or a handful of key limes for garnish 

Bosco Sea Salt Caramel Syrup

In a large bowl, drain the pineapple juice from both cans. Mix in the rum and brown sugar until well combined. Layer the pineapple rings as shown above. Cover and soak for at least 6 hours, but the best flavor comes from soaking overnight. 

Use tongs to place the rings side by side on a hot grill. The rings brown quickly, so watch them carefully. Once grilled on both sides, place on a serving platter to assemble later.

Brown the coconut on a microwave safe plate. Microwave on high for 30 second increments, stirring after each increment for even browning. This will take about two minutes total. 

To assemble, place two rings on top of one another in the center of the plate. Top with a quenelle of ice cream right in the center. Drizzle with the caramel sauce and sprinkle with toasted coconut. Garnish with a thin quarter slice of lime and serve. This can be a fairly healthy dessert if you serve with frozen yogurt, or indulge in some creamy Haggen Daas Pineapple Coconut Ice Cream.