Rum-Macadamia Ice Cream with Grilled Pineapple and Coconut

It's warm enough in the Keys to grill outdoors year-round. In less temperate climates, you can use a grill pan to cook the pineapple. Leftover ice cream is a treat served over waffles for a Boxing Day brunch. Change the liquor and nuts to vary the flavor of the ice cream.

Yield: 4 servings

Ingredients

• 1  small pineapple, peeled and cored
• 1  tablespoon  butter, melted
• Cooking spray
• 2  cups  Rum-Macadamia Ice Cream
• 4  teaspoons  flaked sweetened coconut, toasted

Preparation

Preheat grill.

Cut pineapple lengthwise into 12 slices. Brush pineapple slices with butter. Add pineapple to grill rack coated with cooking spray; grill 2 minutes on each side or until thoroughly heated. Cool slightly.

Place 3 pineapple slices into each of 4 bowls. Top each serving with 1/2 cup Rum-Macadamia Ice Cream and 1 teaspoon coconut.

Nutritional Information

Calories:

323 (30% from fat)

Fat:

10.7g (sat 5.1g,mono 4.6g,poly 0.4g)

Protein:

7.5g

Carbohydrate:

48.6g

Fiber:

2.1g

Cholesterol:

26mg

Iron:

0.5mg

Sodium:

116mg

Calcium:

243mg