A quick and easy tropical dessert featuring smoky grilled pineapple paired with creamy coconut ice cream and a rich homemade rum sauce, perfect for summer parties or casual indulgence.
Pat pineapple slices dry before grilling to ensure caramelization. Avoid flipping too often to develop good grill marks. Pour rum slowly into hot pan to prevent flames. Rum sauce can be made ahead and reheated gently. For dairy-free rum sauce, substitute butter with coconut oil. Use orange juice instead of rum for alcohol-free version.
Keywords: grilled pineapple, coconut ice cream, rum sauce, tropical dessert, easy summer dessert, grilled fruit sundae