You really must try this. I mean I am sitting here as I write this eating leftover coconut with the rum sauce right by itself. The pineapple is gone, but I just cannot stay out of it. It is just that good. I wish there were more pineapple though. I really think I need another whole sundae.
And, I wouldn’t even feel guilty about a second dessert because these are kind of healthy. I mean there really isn’t even much sugar here. The sauce has 1/2 cup of coconut sugar (use brown sugar, if you can’t find it), and we didn’t use much for each sundae, and our grocery store only had sweetened coconut – but I highly recommend unsweetened if you can find it. I’m not sure about the coconut rum though. I mean, it tastes kind of sweetish, but there are no nutrition labels on alcohol. Why is that, anyway? And, we used sugar free ice cream due to blood sugar issues. Yes, I know all about artificial sweeteners, but with our particular issues, they are better than sugar as long as we don’t eat them all the time. And, after all, it is dessert, which means a splurge of some kind for most people. If you don’t have blood sugar issues though, by all means use the sugar sweetened type. Better yet, make your own.
I grilled the pineapple on my husband’s gas grill. First, you are going to sprinkle the pineapple rings with cinnamon. I didn’t measure it, but just a light sprinkle. Put it cinnamon side down on the grill and sprinkle the other side with cinnamon. Grill until it has nice brown grill marks, and then turn it over and grill the other side. This is really yummy right by itself. This could also probably be done in the oven if you don’t want to grill, but I have not done it and you won’t get the pretty grill marks.
Grilled Pineapple Sundaes
- 1 fresh pineapple
- 1/2 cup coconut
- 1/2 cup coconut sugar or brown sugar
- 1/2 cup coconut rum
- 1/4 cup butter
- Preheat your gas grill to 450 degrees and oil the grate.
- Toast coconut. I toast mine in a small nonstick skillet over medium heat stirring constantly until just beginning to brown. Once, it begins to brown, I immediately put it into a plate or bowl to stop it from cooking, so that it won’t burn. Trust me, you can go from a little brown to burnt really fast.
- Place sugar, rum, and butter in a small saucepan. Bring to a boil over medium heat. Reduce heat to low and cook, stirring constantly, until sugar is dissolved an mixture has begun to thicken (3 or 4 minutes).
- Use a spiral pineapple cutter to cut the pineapple and separate into rings. Alternately, you could use knife, but it will be more difficult.
- Sprinkle rings with cinnamon and place cinnamon side down on the grill. Turn down the flame to lower the temperature. Sprinkle the other side (the side up) with cinnamon.
- Grill until there are brown grill marks on the pineapple. Turn the pineapple over being careful not to break the rings, and grill the other side until there are brown grill marks on it. Remove from the grill.
- To serve, top 2 or 3 three pineapple rings with a scoop of ice cream, drizzle with sauce, and sprinkle with coconut.