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"MN Vikings" Grilled Coconut Pineapple




Source of Recipe


From Minnesota Vikings Assistant Chef Geji McKinney


List of Ingredients




4 Tbsp. unsweetened flaked coconut
1 pineapple
2 Tbsp. rum
1/3 C. brown sugar


Recipe



Line a broiler pan with foil and spread coconut over. Broil under a low heat, stirring frequently, until just toasted. Remove and set aside.
Using a sharp knife, cut pineapple lengthwise into about 8 wedges, cutting right through the leaves and leaving them intact. Cut away core. Sprinkle rum evenly over flesh. Place pineapple wedges in broiler pan or place on a grill. Sprinkle brown sugar over. Cook until sugar begins to carmelize and pineapple softens. Turn pineapple over and sprinkle reserved coconut.