Grilled Pineapple With Brown Sugar, Coconut, And Rum

• 1/2 cup sweetened flaked coconut
• 1 (3 1/2-to 4-pounds) pineapple, peeled
• 1/2 cup packed dark brown sugar
• 1/4 cup dark rum
• 2 teaspoons curry powder (preferably Madras)
• 1 tablespoon fresh lime juice
• Accompaniment: vanilla ice cream

1. Toast coconut in a small heavy skillet over medium heat, stirring frequently, until golden-brown, about 5 minutes.
2. Cut pineapple crosswise into 8 slices (about 3/4 inch thick) and core slices. Stir together remaining ingredients in a shallow glass baking dish and add pineapple in 1 layer, turning to coat evenly. Marinate, turning occasionally, 30 minutes.
3. Prepare a gas grill for direct-heat cooking over medium-high heat; see
4. .
5. Oil grill rack. Grill pineapple (reserve marinade), covered, turning once, until grill marks appear and pineapple is heated through, about 4 minutes. Serve pineapple with marinade and sprinkle with toasted coconut.

coconut, pineapple, brown sugar, dark rum, curry powder, lime juice, accompaniment

Taken from www.epicurious.com/recipes/food/views/grilled-pineapple-with-brown-sugar-coconut-and-rum-353633 (may not work)