Tipsy Pineapple and Toasted Coconut

This was another recipe that was emailed to me. Of course, I can't just leave anything alone, so I've made it my own. This is definitely something that can be done on a grill, and quite perfect for a summer treat. But for those of us lacking a grill or for the months when it's just not grilling weather, I've made this in the style of Bananas Foster.

Your shopping list for today is:

1/2 cup Light brown sugar
1/3 cup Rum (I suggest a dark or spiced rum)
2 tbsp Butter
1 tbsp Vanilla extract
1/3 cup Coconut sweetened flakes, toasted (instructions below)
1 Pineapple- cored, skinned and cut into large chunks


If you've never bought a fresh pineapple before, here's what you need to look for: the bottom of the pineapple should be yellow, but no more than half-way up the sides of the pineapple, you don't want it to be to ripe. You should smell the bottom, it will smell like..well, like fresh pineapple. If it smells too sweet, it might be too ripe.
To cut the pineapple, slice off the bottom and the top, just below the leaves. Now slice down the sides of the pineapple, lengthwise, skinning the fruit. Then slice the pineapple in half, lengthwise and cut the fruit in wedges, around the core. Now cut these wedges into smaller wedges/chunks and set aside. Dispose of the core and trimmings.
In a frying pan, melt the butter on medium heat. Add the pineapple chunks and cover. In a microwave safe bowl, combine the rum, vanilla and brown sugar. Microwave on high 1-1 1/2 minutes until the sugar is dissolved. Add the mixture to the pan with the pineapple and stir. Cover and simmer on medium for 4-5 minutes until liquid has reduced.
I recommend serving over Vanilla Bean ice cream, but really, any flavor combination you want to try would be fun. Sprinkle toasted coconut over the top and enjoy!



**Note: This will be a warm sauce, so serve immediately or let cool considerably if not serving right away as it will melt the ice cream.


To toast the coconut:
Spread the coconut flakes in a single layer on a cookie sheet. Bake at 325 for about 5-10 minutes, or until lightly brown on the tips. Remove and cool. The coconut will continue to toast on the cookie sheet, so move it to a plate or cutting board if it's already golden brown.

**Note: If you're planning on doing this recipe for the grill, reduce both the sugar and rum amounts to 1/4 cup of each. Brush the grill with the melted butter and brush the pineapple with the rum mixture. Also, I would suggest leaving the pineapple in larger chunks.