It's warm enough in the Keys to grill outdoors year-round. In less temperate climates, you can use a grill pan to cook the pineapple. Leftover ice cream is a treat served over waffles for a Boxing Day brunch. Change the liquor and nuts to vary the flavor of the ice cream.
Ingredients1 small pineapple, peeled and cored
1 tablespoon butter, melted
Cooking spray
2 cups Rum-Macadamia Ice Cream
4 teaspoons flaked sweetened coconut, toasted
Preparation
Preheat grill.
Cut pineapple lengthwise into 12 slices. Brush pineapple slices with butter. Add pineapple to grill rack coated with cooking spray; grill 2 minutes on each side or until thoroughly heated. Cool slightly.
Place 3 pineapple slices into each of 4 bowls. Top each serving with 1/2 cup Rum-Macadamia Ice Cream and 1 teaspoon coconut.
Yield
4 servings
Rum-Macadamia Ice Cream
Ingredients
3 1/2 cups 2% reduced-fat milk
1 cup half-and-half
2 teaspoons vanilla extract
1 (14-ounce) can fat-free sweetened condensed milk
1/2 cup chopped macadamia nuts, toasted
3 1/2 tablespoons dark rum
Preparation
Combine first 4 ingredients; stir well with a whisk. Pour milk mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Stir in nuts and rum. Spoon ice cream into a freezer-safe container; cover and freeze 4 hours or until almost firm.
Yield
12 servings (serving size: about 1/2 cup)
