Brown Sugar And Rum Glazed Pineapple With Coconut Cook's Illust

From the america's test kitchen cookbook. i haven't tried it yet.

Toast coconut by putting it on a baking sheet and baking at 350 degrees.

Stir once or twice.

It takes 6-8 minutes.

Let it cool.

Melt butter in a large nonstick skillet over medium high heat.

Add rum , then sprinkile the brown sugar evenly over mixture.

Cook until slightly thickened , about 1 minute.

Lay the spears in the pan.

Lower heat to medium low.

Cook until deep golden and slightly browned on both sides , about 8 minutes.

Transfer the pineapple spears to a serving platter.

Return thhe pan with glaze to medium-high.

Simmer until thickened , about 1 minute.

Pour the glaze over the pineapple.

Sprinkle with coconut before serving.

unsalted butter, dark rum, dark brown sugar, pineapple, sweetened flaked coconut