Grilled Pineapple with Mango Sorbet and Toasted Coconut


  • 4 tablespoons butter, melted
  • 2 tablespoons dark brown sugar
  • 1 tablespoon dark rum
  • 1 fresh pineapple, peeled and cored, cut into 6-8 slices
  • 1 pint mango sorbet
  • 2 tablespoons coconut, toasted


  1. Preheat grill.
  2. Combine butter, brown sugar and rum; stir to combine well.
  3. Brush butter mixture over both sides of pineapple slices.
  4. Grill until lightly marked on both sides, about 1-2 minutes per side.
  5. Lay pineapple slices on plates, top each with a small scoop of mango sorbet and sprinkle with coconut.
  6. Combine cinnamon and sugar in a small bowl and sprinkle evenly over bananas.
  7. Serves 6-8.