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Preparation
Preheat BBQ on medium-high or heat a large non-stick skillet.
Cut pineapple into eight 1 cm (1/2 in) thick slices, transfer to a plate and sprinkle with rum. Set aside.
In a plate, combine maple sugar and ground nutmeg.
Dip each pineapple slice, on one side only, in the maple sugar–nutmeg mixture and transfer to a plate.
Place pineapple slices on BBQ, sugared side, and grill for 4 minutes without turning them over.
In the meantime, combine toasted coconut, toasted almonds and lime zest.
Turn over pineapple slices and cook for another 4 minutes. Remove from heat.
Transfer 2 pineapple slices to a plate and sprinkle with 1 Tbsp. (15 ml) of the crispy coconut topping.
Repeat with the rest of the ingredients.
If desired, you may also top pineapple slices with a small scoop of vanilla-flavored frozen yogourt before sprinkling with the topping.