Grilled Pineapple with Coconut

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Recipe By: bridgette server
Serving Size: 8 to 10

Ingredients:
1 ripe pineapple
1 14 oz. can unsweetened coconut milk
1/4 cup lime juice
3/4 cups turbinado sugar, or granulated sugar
1 whole lime, zest of
1 teaspoon ground cinnamon
fresh mint, for garnish
1 quart vanilla ice cream, or frozen yogurt for serving (optional)

Directions:
1. Set up the grill for direct grilling and preheat to high

2. Prepare the pineapple. First, grab the pineapple firmly in one
hand and its leaves in the other. Twist them in opposite directions
to separate the leaves from the fruit. Then, cut off the rind, first
from the top and bottom of the fruit, then from the sides. Cut it off
in lengthwise strips, slicing deep enough to remove the eyes. Next,
cut the pineapple crosswise into 1/2-inch-thick slices. Finally, use
a melon baller or fruit corer to remove the fibrous core from the
center of each slice.

3. Shake the coconut milk well before opening the can. Pour it into a
wide shallow bowl. Add the lime juice. Place the zest, sugar and
cinnamon in another wide, shallow bowl and stir with a fork to mix.

4. When ready to cook, brush and oil the grill grate. Dip each
pineapple slice first in coconut milk, then in the sugar mixture,
shaking off the excess between each dripping. Arrange the slices on
the hot grate and grill until nicely browned on both sides, 4 to 6
minutes per side. If a crosshatch of grill marks is desired, rotate
each slice 60 degrees after 2 to 3 minutes on each side. Transfer the
pineapple slices to plates or a platter for serving and garnish with
mint sprigs. Or serve in bowls over ice cream, if desired. The
pineapple can be served either hot or cold.