Cooking Directions

• Heat the oven to 400°F.
• Lightly oil the grill rack and heat the grill to medium.  Brush the pineapple slices with the oil.  Grill the pineapple slices for 5 minutes or until tender, turning them over once halfway through grilling.   Cut each pineapple slice into quarters.
• Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Place the pastry sheet onto a baking sheet.  Brush the edges of the pastry with water.  Fold over the edges 1/2 inch on all sides, crimping with a fork to form a rim. Prick the center of the pastry thoroughly with a fork. Brush the pastry with the egg.
• Arrange the pineapple pieces on the pastry, overlapping slightly.  Stir the brown sugar, mint and ginger in a small bowl. Sprinkle the sugar mixture over the pineapple.
• Bake for 20 minutes or until the pastry is golden brown.  Let the pastry cool on the baking sheet on a wire rack for 5 minutes.  Sprinkle with the coconut.  Serve warm with the ice cream.

Ingredients

• 1 pineapple, peeled, cored and cut into 10 (1/4-inch-thick) slices
• 2 tablespoons vegetable oil
• 0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
• 1 egg, beaten
• 0.25 cup packed brown sugar
• 1 tablespoon chopped fresh mint leaves
• 0.5 teaspoon ground ginger
• 0.5 cup sweetened flaked coconut, toasted
• 4 cups vanilla ice cream