If your grill is already fired up, why not give it a quick brushing and throw dessert on there, too? A balanced tropical marinade brings depth to caramelized pineapple.
Recipe information
Total Time
50 min
Yield
Makes 4 servings
Ingredients
1
1
1
1
2
1
Need to make a substitution?
Preparation
Step 1
Toast coconut in a small heavy skillet over medium heat, stirring frequently, until golden-brown, about 5 minutes.
Step 2
Cut pineapple crosswise into 8 slices (about 3/4 inch thick) and core slices. Stir together remaining ingredients in a shallow glass baking dish and add pineapple in 1 layer, turning to coat evenly. Marinate, turning occasionally, 30 minutes.
Step 3
Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .
Step 4
Oil grill rack. Grill pineapple (reserve marinade), covered, turning once, until grill marks appear and pineapple is heated through, about 4 minutes. Serve pineapple with marinade and sprinkle with toasted coconut.