Active Time

　　20 min

　　Total Time

　　50 min

　　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.

　　

Ingredients

Makes 4 servings

　　1/2 cup sweetened flaked coconut

　　1 (3 1/2-to 4-pounds) pineapple, peeled

　　1/2 cup packed dark brown sugar

　　1/4 cup dark rum

　　2 teaspoons curry powder (preferably Madras)

　　1 tablespoon fresh lime juice

　　Accompaniment: vanilla ice cream

　　

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.

　　Cooks' note:

　　Pineapple can be cooked in an oiled grill pan over medium-high heat.