Grilled Pineapples with Coconut Sherbet

Serves 6

6 (½-inch thick) pineapple slices

Pure vegetable oil (for brushing)

6 large scoops coconut sherbet

6 tablespoons sweetened shredded coconut

6 mint sprigs (for garnish)

 

1. Lightly brush pineapple slices with oil. Arrange slices on hot, oiled grill grate. Cook for approximately 5-6 minutes per side. Transfer slices onto serving plates. Add to each a generous scoop of coconut sherbet on the side.
2. Sprinkle with shredded coconut. If desired, garnish with mint sprigs.