1 ripe golden pineapple (the more yellow, the more ripe)
1 can (14 oz.) unsweetened coconut milk
1 ½ c. sugar
1 tsp. cinnamon
Peel, slice, and core the pineapple. Pour coconut milk in a bowl (shake can well first). Place sugar and cinnamon in another bowl and stir to mix. Brush and oil grill. Dip each pineapple slice in coconut milk and then in the cinnamon sugar, shaking off the excess between each dipping. Grill until nicely browned on both sides—4 to 6 minutes. Serve as is or over vanilla ice cream.
Opening my eyes
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