1/2 cup sweetened flaked coconut
1 3-4 lb. pineapple, peeled
1/2 cup dark brown sugar
1/4 cup dark rum
1 Tbsp. freshly squeezed lime juice
Vanilla Ice Cream
Toast coconut in a small heavy skillet over medium heat until golden.
Stir together remaining ingredients in a shallow dish and add pineapple in 1 layer, turning to coat evenly. Marinate, turning occasionally, 30 minutes.
Oil grill rack. Grill pineapple (reserve marinade), covered, turning once, until grill marks appear and pineapple is heated through, about 4 minutes. Serve with marinade and sprinkle with toasted coconut.
Add a nice scoop of your favorite vanilla ice cream.
This would be pretty to serve in a nice tropical glass!
~Adapted from Epicurious