Tropical Grilled Pineapple Sundaes

We like to end a summer  grill meal with this simple,  yummy  dessert.


 Dump some coconut on a cookie sheet and toast  it in a preheated  oven at 325 for however long it takes to become brown but not overdone....just  a little crispy and toasted light brown, probably 10 -20 minutes. Keep an eye  on it.     Or, toast it it a dry skillet if you dont feel like  heating up the kitchen on a hot day.  Let the coconut  cool. You'll need  about 1/3 c. per person, more or less.  

 Scoop a nice round  ice cream ball from vanilla ice cream, or use frozen vanilla yogurt, one per person.  Roll each in the toasted coconut, place  in the freezer until serving time, covering  them if it's going to be  more than an hour.

Grill  slices of fresh pineapple just  until you get grill marks on both sides.  Top each slice with an ice cream ball and enjoy the hot-cold tropical flavors.  Don't be lazy and   skip the coconut toasting, it's just not the same.