Makes 4 servings
8 ¾-inch-thick rounds of pineapple, peeled and cored
butter-flavored cooking spray
3 tablespoons dark brown sugar
1 cup heavy cream
½ cup confectioners’ sugar
2 tablespoons silver rum
¼ cup sweetened coconut flakes, toasted, for serving
fresh mint sprigs, for garnish
- Spray the pineapple slices with the cooking spray on both sides and rub with the dark brown sugar.
- Beat the heavy cream with an electric hand mixer on high speed in a chilled medium bowl until it thickens. Add the confectioners’ sugar and beat until stiff peaks form. Beat in the rum until stiff peaks form. Refrigerate until ready to serve.
- Heat a rimmed grill pan over high heat until very hot. In batches, add the pineapple to the pan and grill until seared with grill marks, turning once, about 3 minutes. (The pineapple can also be grilled on an outdoor grill over medium heat.) Transfer to a plate and let cool slightly.
- For each serving, place 2 pineapple slices on a dessert plate. Top with a dollop of the rum cream, sprinkle with a tablespoon of coconut, and garnish with a mint sprig. Serve immediately.