Grilled Pineapple with Brown Sugar
1 (3 ½ TO 4 POUND) PINEAPPLE
1 tsp. LIME JUICE
½ CUP EPICUREAN OLIVE OIL BROWN SUGAR (PACKED)
2 tsp. CURRY POWDER
½ cup coconut, SWEETENED FLAKED OR 1 tsp. EPICUREAN COCONUT BALSAMIC VINEGAR
¼ cup RUM
Cut pineapple crosswise into 8 slices(about ¾ in. 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 min.
Prepare gas grill for direct heat cooking over medium high heat
Oil grill rack. Grill pineapple (reserve marinade) covered, turning once, until grill marks appear and pineapple is heated through, about 4 min. Serve pineapple with marinade and drizzle Epicurean Coconut Balsamic Vinegar.
Sprinkle extra Epicurean Brown Sugar if needed.