Ingredients
6 Tbsp toasted shredded coconut, sweetened
6 pineapple slices (fresh or canned)
1 Tbsp honey
1 1/2 cup coconut sorbet
Directions:
Heat up outdoor grill, stove-top grill pan, or George Foreman grill. (If using an outdoor grill, be sure that it is well cleaned.) Brush pineapple rings with honey. Grill until pineapple has light grill marks and is tender. Approximately 3 to 4 minutes per side. Place pineapple slice on plate, then top with 1/4 cup sorbet. Sprinkle each with 1 tablespoon of toasted coconut. Serve immediately.
To toast coconut: Spread shredded coconut evenly on a microwave-safe plate. Microwave on high for 30 seconds, then using a fork move the flakes around. Continue microwaving in 30 second intervals until some of the coconut begins to turn golden brown. Make sure to stir the flakes after each interval to prevent burning.
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