- 1 large ripe pineapple, peeled, cored and cut into 1 inch thick pieces or slices
- 1 tablespoon raw sugar
- 1 (13-oz.) can coconut milk
- 1 teaspoon cinnamon
- non-stick cooking spray
- Combine pineapple, sugar, coconut milk and cinnamon in a zip-top storage bag. Press out any excess air, seal and shake well. Marinate overnight.
- Heat grill or grill pan over medium-high heat. While heating, drain coconut from marinade and spray pieces with nonstick cooking spray. Grill pineapple for 2 minutes on each side, or until caramelized and softened. Serve with "SpIce Cream."
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