Rum-Spiked Grilled Pineapple with Toasted Coconut

Grilling caramelizes the sugars in the fruit for a light dessert that is delicious on its own or served with low-fat vanilla ice cream. Any firm fruit, such as peaches and apricots, lends itself to grilling.

Yield: 6 servings (serving size: 2 pineapple wedges and 1 teaspoon coconut)

Ingredients

• 1/4  cup  packed light brown sugar
• 1/4  cup  dark spiced rum (such as Captain Morgan's)
• 1  pineapple, peeled, cored, halved lengthwise, and sliced lengthwise into 12 wedges (about 1 1/2 pounds)
• 1  tablespoon  butter
• 2  tablespoons  sweetened coconut, toasted
• Low-fat vanilla ice cream (optional)

Preparation

Combine the sugar and rum in a microwave-safe bowl. Microwave at high 1 1/2 minutes or until sugar dissolves. Brush rum mixture evenly over pineapple wedges.

Heat butter in a grill pan over medium-high heat. Add pineapple; grill 3 minutes on each side or until grill marks form and pineapple is thoroughly heated. Sprinkle with coconut. Garnish with ice cream, if desired.

Nutritional Information

Calories:

136 (17% from fat)

Fat:

2.5g (sat 1.4g,mono 0.8g,poly 0.1g)

Protein:

0.7g

Carbohydrate:

24g

Fiber:

1.7g

Cholesterol:

5mg

Iron:

0.5mg

Sodium:

22mg

Calcium:

23mg