Grilled pineapple with chocolate coconut rum sauce recipe

Ingredients

• ½ cup (75 g) sweetened coconut flakes
• 1 whole fresh pineapple, cored, peeled and cut into 8 long wedges
• 8 long bamboo skewers, soaked in water at least 30 minutes

• 3 tablespoons unsalted butter
• 4 oz (125 g) milk or dark chocolate, broken into small pieces
• ¼ cup (65 ml) coconut milk (or substitute with whole or skim milk)
• 2 tablespoons coconut rum
• Pinch of sea salt

1. To make the Chocolate Coconut Rum Sauce, melt the butter in a small saucepan over medium heat. Gradually add the chocolate pieces and whisk continuously until melted. Add the coconut milk and whisk until combined. Remove from the heat and stir in the rum and sea salt.
2. In a dry, nonstick frying pan over medium heat, add the coconut flakes and toast until just golden brown at the edges, stirring constantly. Remove to a plate to cool.
3. Skewer the pineapple wedges on the bamboo skewers.
4. Preheat a grill, griddle pan or large frying pan on high heat. When hot, grill the pineapple wedges for 5 to 6 minutes until nicely caramelized, flipping once halfway. Serve with some drizzled Chocolate Coconut Rum Sauce and a sprinkling of the toasted coconut.