Coastweek - - Pineapple addict Tim Adu from Ogbomosho, Nigeria,
writes: "I have eaten pineapples in Hawaii, Tanzania and in the U.S.A.
I know Coastweek readers will find this recipe so simple and yet so
delectable ! How amazing, even your dessert can be grilled. This
recipe also works well with bananas."

• one ripe golden pineapple

• one litre fresh coconut milk

• one and a half cups granulated sugar

• one teaspoon ground cinnamon

• Sprigs of fresh mint, for garnish
  

• one quart vanilla ice cream or frozen yogurt, for serving (optional)

.

PREPARATION:

1. Set up the grill for direct grilling and preheat to high.

2. Peel, slice, and core the pineapple.

3. Pour coconut milk it into a wide, shallow bowl.

4. Place the sugar and cinnamon in another wide, shallow bowl and stir with a fork to mix.

5. When ready to cook, brush and oil the grill grate.

6. Dip each pineapple slice first in coconut milk, then in the sugar mixture, shaking off the excess between each dipping.

7. Arrange the slices on the hot grate and grill until nicely browned on both sides, four to six minutes per side.

8. Transfer the pineapple slices to plates or a platter for serving and garnish with mint sprigs.

9. Or serve in bowls over ice cream, if desired.

The pineapple can be served either hot or cold.