Grilled Pineapple with Mole Negro Drizzle and Coconut Flakes

Prepare the Pineapple: Peel, core, and cut the pineapple into 1-inch thick rounds or wedges. If using brown sugar, lightly sprinkle each pineapple piece with brown sugar on both sides. Optionally add a pinch of salt to the pineapple to enhance the flavor.

Toast the Coconut: In a dry skillet over medium heat, toast the shredded coconut, stirring frequently, until golden brown. This should take about 3-5 minutes. Be careful not to burn it. Remove from the skillet and set aside to cool.

Prepare the Mole Negro: In a small saucepan, heat the mole negro over low heat. If using mole paste, add water or chicken broth, one tablespoon at a time, until the mole reaches a drizzling consistency. Stir occasionally to prevent burning.

Grill the Pineapple: Preheat your grill to medium heat. Grill the pineapple slices or wedges for 3-5 minutes per side, or until grill marks appear and the pineapple is slightly softened and caramelized. If using a grill pan, follow the same process.

Assemble and Serve: Place the grilled pineapple on plates. Drizzle generously with the warmed mole negro. Sprinkle with the toasted coconut flakes. Optionally, squeeze a little lime juice over each serving just before serving.