5 slices of fresh pineapple, or 5 tinned pineapple rings
1 cup of coconut flakes
¼ cup of dark rum
Juice of 1 lime
2 tablespoons of honey

Mix together the lime juice, rum and honey in a deep dish. Add the slices of pineapple, and coat all over by the mixture. Cover and place in the fridge for at least an hour to marinade.
When ready to grill,  dip the pineapple slices on each side in the flaked coconut, pushing it down so it sticks. Spray the barbecue with oil and place over a medium grill, turning over every couple of minutes until brown and slightly caramelized on each side.



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