Ingredients

Instructions

  1. Combine rum and cinnamon in a large zip-lock bag and add pineapple; seal and turn to coat pineapple. Let stand at room temperature for 1 hour, turning occasionally.
  2. Meanwhile prepare grill. Spray grill rack with Pam. Preheat grill to medium high heat.
  3. Combine sugar, lime juice and cilantro in a small cup or bowl; stirring until sugar is dissolved.
  4. Remove pineapple from rum mixture.
  5. Place pineapple slices on the grill and grill 2-5 minutes per side or until pineapple is marked.
  6. To serve: place a pineapple slice in each of 4 dessert dishes and drizzle with the lime/cilantro mixture. Top each serving with 1/2 cup of the sorbet and sprinkle with coconut.