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Toasted Pineapple with Rum and Coconut

A tropical treat that will make you think of warm beaches and steel drum bands.


1 ripe pineapple
1 cup light corn syrup
½ cup light or dark brown sugar
¼ cup rum
1 tablespoon orange juice
1 cup shredded coconut, toasted


Peel the pineapple, remove the core, cut into finger shaped pieces. Preheat the grill. In a small sauce cast iron sauce pan on your side burner combine the syrup, brown sugar, rum and orange juice. Bring to a boil, lower heat, and simmer 2-3 minutes. Cool slightly.

Thread the pineapple fingers onto skewers and grill for 2 minutes. Turn and cook an additional 1-2 minutes or until light brown. While the pineapple is still hot, dip it into the sugar syrup. Lift up the skewers so the excess drips off and then dip the pineapple into the coconut.

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