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Grilled Pineapple with Ice Cream


1 ripe golden pineapple
1 can unsweetened coconut milk
1 cups turbinado sugar or granulated sugar
1 teaspoon ground cinnamon
Sprigs of fresh mint for garnish
1 quart vanilla ice cream
Peanut oil

Set up the grill for direct grilling, and heat to high.

Peel, slice, and core the pineapple.
Shake the coconut milk well before opening the can.
Pour it into a wide, shallow bowl.
Place the sugar and cinnamon in another wide shallow bowl
and stir with a fork to mix.
When ready to cook, brush and oil the grill grate.
Dip each pineapple slice, first in coconut milk, then in the sugar mixture,
shaking off the excess between each dipping.
Arrange the slices on the hot grate and grill until nicely browned
on both sides, about 4 to 6 minutes per side.
If a crosshatch of grill marks is desired, rotate each slice 60 degrees
after 2 or 3 minutes on each side.

Transfer the pineapple slices to a plate.

The pineapple can be served either hot or cold with or without ice cream.
(But, we all know which is best, don't we?)

Serve and enjoy!

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