- 1/2 cup sweetened flaked coconut
- 1 (3 1/2-to 4-pounds) pineapple, peeled
- 1/2 cup packed dark brown sugar
- 1/4 cup dark rum
- 2 teaspoons curry powder (preferably Madras)
- 1 tablespoon fresh lime juice
- Accompaniment: vanilla ice cream
- Toast coconut in a small heavy skillet over medium heat, stirring frequently, until golden-brown, about 5 minutes.
- Cut pineapple crosswise into 8 slices (about 3/4 inch thick) and core slices. Stir together remaining ingredients in a shallow glass baking dish and add pineapple in 1 layer, turning to coat evenly. Marinate, turning occasionally, 30 minutes.
- Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .
- Oil grill rack. Grill pineapple (reserve marinade), covered, turning once, until grill marks appear and pineapple is heated through, about 4 minutes. Serve pineapple with marinade and sprinkle with toasted coconut.