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Recipe of the Month - May 2009


Rum-Spiked Grilled Pineapple

with
Toasted Coconut
 


Ingredients:
  • 1/4 cup packed light brown sugar
  • 1/4 cup dark spiced rum (such as Captain Morgan's)
  • 1 pineapple, peeled, cored, halved lengthwise and sliced lengthwise into 12 wedges.
    (approx. 1.5 lbs.)
  • 1 tablespoon butter
  • 2 tablespoons sweetened coconut, toasted
  • Low-fat vanilla ice cream (optional)

Directions:

  1. Combine the sugar and rum in a microwave-safe bowl.
  2. Microwave at high 1 minute & 30 seconds -or- until sugar dissolves. 
  3. Brush rum mixture evenly over pineapple wedges.
  4. Heat butter in a grill pan over medium-high heat. 
  5. Add pineapple; grill 3 minutes on each side or until grill marks form and pineapple is thoroughly heated. 
  6. Sprinkle with coconut.  Garnish with ice cream, if desired.


Yield:  6 servings (serving size: 2 pineapple wedges and 1 teaspoon coconut)

Calories 136; Fat 2.5g (sat 1.4g); Protein .7g; Carbohydrate 24g; Fiber 1.7g; Cholesterol 5 mg; Sodium 22 mg; Calcium 23mg



WAC Fun Food Fact of the Month


Did you know that pineapple contains an enzyme that breaks down protein in foods?  This makes it a good meat tenderizer when used in a marinade.  It also makes raw pineapple a bad addition to gelatin recipes, since it breaks down the protein in the gelatin, reducing its ability to form a gel.  Cooked pineapple does not cause this problem, because the enzyme is deactivated by heat.