Grilled Pineapple with Mango, Coconut and Raspberry Sorbets

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Step 1

In small saucepan, bring pineapple juice, rum and honey to a boil. Boil 10 to 12 minutes, until reduced to 1/2 cup. Remove from heat; swirl in butter. Brush 1 side of pineapple slices with glaze. Place, glazed side down, on heated greased stovetop grill pan. Grill 2 to 3 minutes, until bottoms are lightly charred. Brush some of remaining glaze on top of pineapple slices; turn slices over and grill 2 minutes longer.

Step 2

To serve, place 1 grilled pineapple slice on each of 6 dessert plates. Top each with 1/4 cup scoop of each flavor sorbet. (Return remaining sorbets to freezer.) Drizzle each plate with remaining glaze. Garnish with toasted coconut, if desired.