Rum Spiked Grilled Pineapple with Toasted Coconut
Elevate your summer grilling game with this Rum Spiked Grilled Pineapple with Toasted Coconut—a tropical dessert that's as stunning to serve as it is easy to make. Fresh, juicy pineapple slices are marinated in a rich blend of dark spiced rum, brown sugar, cinnamon, and vanilla, then caramelized to perfection on the grill for a smoky-sweet flavor. Golden, fragrant flakes of toasted shredded coconut add a delightful crunch, while optional scoops of creamy vanilla ice cream take this dish to indulgent new heights. Perfect for barbecues and outdoor gatherings, this dessert is ready in just 25 minutes and brings a taste of the tropics right to your plate. Add this showstopping grilled pineapple recipe to your repertoire for a sweet and boozy treat everyone will love! Keywords: grilled pineapple recipe, rum pineapple dessert, tropical grilled dessert, summer recipes, easy pineapple dessert.
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Recipe Information
Ingredients
- 1 whole (peeled, cored, and sliced into rings or spears) Fresh pineapple
- 60 ml Dark spiced rum
- 50 g Brown sugar
- 0.5 tsp Ground cinnamon
- 1 tsp Vanilla extract
- 50 g Shredded coconut
- 1 tbsp Vegetable oil
- 2 scoops per serving Optional: vanilla ice cream
Instructions
Peel, core, and slice the pineapple into rings or long spears. Set aside.
In a medium bowl, mix the dark spiced rum, brown sugar, ground cinnamon, and vanilla extract until the sugar dissolves.
Place the pineapple slices into the bowl with the rum mixture, ensuring they are fully coated. Cover and let marinate for 10-15 minutes.
While the pineapple marinates, heat a skillet over medium heat and add the shredded coconut. Toast the coconut flakes, stirring frequently, until golden brown and fragrant (approximately 3-5 minutes). Remove from heat and set aside in a small bowl.
Preheat your grill or grill pan to medium-high heat. Lightly brush the grill grates with vegetable oil to prevent sticking.
Remove the pineapple slices from the marinade, allowing excess liquid to drip off, and reserve the marinade for brushing.
Grill the pineapple slices for 3-4 minutes on each side, brushing occasionally with the reserved marinade, until grill marks appear and the pineapple is caramelized.
Remove the grilled pineapple from the grill and transfer to a serving plate.
Sprinkle the toasted coconut generously over the pineapple slices.
For an indulgent addition, serve with a scoop or two of vanilla ice cream on the side.
Serve immediately and enjoy the tropical flavors!
Nutrition Facts
Calories |
302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 34 mg | 1% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 34.9 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 79 mg | 6% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 301 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
