Coconut-Marinated Grilled Pineapple with “SpIce Cream”
- Yield: servings
You will want to eat several servings of this in a single sitting. There—you have been warned.
- For the Pineapple:
- 1large ripe pineapple, peeled, cored and cut into 1 inch thick pieces or slices
- 1tablespoon raw sugar
- 1 (13-oz.) can coconut milk
- 1teaspoon cinnamon
- non-stick cooking spray
- Combine pineapple, sugar, coconut milk and cinnamon in a zip-top storage bag. Press out any excess air, seal and shake well. Marinate overnight.
- Heat grill or grill pan over medium-high heat. While heating, drain coconut from marinade and spray pieces with nonstick cooking spray. Grill pineapple for 2 minutes on each side, or until caramelized and softened. Serve with “SpIce Cream.”