Grilled Pineapple with Toasted Coconut, Mint & Thai Chilies

 

INGREDIENTS:

One – Pineapple, cleaned and quartered

¼ cup – Sweetened Coconut

1 Sprig – Fresh Mint

2 – Thai Chilies, sliced

Juice of One Lime Wedge (Optional)

 

EQUIPMENT:

Camp Buddy

Metal Tongs

1 Frying Pan

 

MAKES:

4 Servings

 

DIRECTIONS:

Step 1: Preheat your BakerStone grill to high heat.

Step 2: Add the pineapple and grill until the pineapple has a light char.

Step 3: In a frying pan on low heat, lightly toast the coconut until golden brown.

Step 4: Squeeze lime onto the grilled pineapple. Plate the beautiful dessert, add toasted coconut, Chilies and garnish with a lime wedge.

Step 5: Enjoy!