pat's Recipe

Brown Sugar and Rum-Glazed Pineapple with Coconut

Category: Fruits

To toast the coconut, place it on a baking sheet and bake at 350 degrees, stirring once or twice, until golden, 6 to 8 minutes.

Serves 6 to 8
4 tablespoons unsalted butter (1/2 stick)
1/4 cup dark rum
1/2 cup packed dark brown sugar
1 pineapple , peeled, cored, and cut lengthwise into 3/4-inch-thick spears
1/2 cup sweetened flaked coconut , toasted


1. Melt the butter in a 12-inch nonstick skillet over medium-high heat. Add the rum and then sprinkle the brown sugar evenly over the butter and liquor. Cook until slightly thickened, about 1 minute.

2. Lay the pineapple spears in the pan, reduce the heat to medium-low, and cook until deep golden and slightly browned on both sides, about 8 minutes. Transfer the pineapple to a serving platter.

3. Return the pan with the glaze to medium-high heat and simmer until thickened, about 1 minute. Pour the glaze over the pineapple and sprinkle with the toasted coconut before serving.