Grilled Pineapple

At our house, the grill never really gets put away for the winter. But as soon as spring appears, we invite our friends over for a taste of outdoor cooking. As pineapple is one of the earliest fruits to come into season, this is a great warm fruit dessert should the evening turn cool.

1 ripe pineapple
1/2 c. coconut milk
3/4 c. granulated sugar
1 tsp. grated lime zest
1 tsp. ground cinnamon
1/8 tsp. ground cloves
1 pt. vanilla ice cream
1/2 cup dark rum
1 tbsp. unsalted butter
1/4 c. brown sugar
Toasted coconut

Preheat the grill to high, and oil the grate to prevent sticking. Peel and core the pineapple, cutting the fruit into either eight wedges or eight slices. Pour coconut milk onto one shallow bowl, then combine the sugar, lime zest, cinnamon and cloves in another bowl. Dip each piece of pineapple first in coconut milk, then in the sugar mixture. Grill the coated pineapple until browned, around 5 minutes per side. Place either one or two pieces of pineapple on each dessert plate and top with a scoop of ice cream. For a truly festive effect, combine rum, butter and brown sugar in a small saucepan. Heat until warm, but not boiling. When vapors start to form, light them with a long match. Pour the flaming butter-rum sauce over the pineapple. Garnish with toasted coconut. Serve at once.

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