For the Marinade:
- 1 tbs coconut oil (can also use olive)
- 1 tsp ground cinnamon
- 2 1/2 tbs dark honey
- 1 vanilla bean (can be optional - but I love it here)
- 1 tbs of fresh lime juice
- 1 firm yet ripe pineapple, can buy already cut
For Garnish (Optional):
- 1 tbs dark rum
- 1 tbs grated lime zest from the lime
My Coconut Cream:
- 1 cup heavy cream, you could use store-bought but look for non-hyrdogenated oil
- 1/2 cup cream of coconut (such as Coco Lopez)
- In a large bowl - combine the oil, cinnamon, honey, vanilla bean (if using), and lime juice; whisk to well to blend together. Set aside.
- Cut off the crown of leaves and the base of the pineapple. Stand the pineapple upright. Use a large and sharp knife to pare off the skin, cutting downward just below the surface in long, vertical strips. Stand the peeled pineapple upright and cut it in half lengthwise. Place each pineapple half cut-side down and cut it lengthwise into four long wedges; slice away the core. NOTE: Or you can slice it in rings too.
- Place the pineapple in the bowl with the marinade and stir to coat the pineapple. Heat up the grill.
- Place on the grill and cook about 3 to 4 mins. You can baste once or twice with the remaining marinade. Turn the fruit and move it to a cooler part of the grill or reduce the heat. Baste again with the marinade. Grill until the pineapple is tender and golden, about 3 more mins.
- Remove the pineapple from the grill and place on a platter or individual serving plates. Next, brush with the rum - if using. Last, sprinkle with the lime zest. Serve hot or warm!
For the Coconut Cream:
- With an electric mixer, beat the heavy cream and cream of coconut until soft peaks form. TIP: You can also use this same cream again and just serve with your favorite fresh berries all season long!
So perfect for an end of a summer meal with friends. Enjoy!