You could substitute bananas for this dessert, but I found that pineapple tasted better on the grill. Serve cold or warm as desired.
Caramel ginger sauce:
- 1 cup sugar
- 1/2 cup cold water
- 2 tablespoons unsalted butter, cut into pieces
- 1 tablespoon chopped crystallized ginger
- 2 tablespoons lime juice
- 1 tablespoon rum
- 2 teaspoons sugar
- 1 pineapple, peeled, cored, cut lengthwise into ½-inch thick wedges
- 4 scoops vanilla ice cream
- ¼ cup toasted coconut
To make caramel sauce, place sugar and ¼ cup water in a small heavy-bottomed pot. Heat on high heat until sugar melts and the mixture turns a golden deep caramel. Shake periodically as this happens, about 6 to 8 minutes. Remove from heat and carefully pour in remaining cold water and any marinade. (Be careful - it will splatter.) Add butter.
Turn heat to low and stir until caramel has come together. Add ginger and set aside to cool. It will thicken as it cools. Rewarm if caramel has become too thick and add a couple of tablespoons extra water.
Preheat grill to high. Combine lime juice, rum and sugar. Pour over pineapple and marinate for 30 minutes. Drain well. Lightly oil grill.
Grill pineapple wedges for 2 minutes a side or until grill-marked and softened. Cool.
Divide grilled pineapple between serving dishes. Top with ice cream, caramel sauce and toasted coconut. Serves 4.