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Slice the pineapple into quarters, then remove the core from each piece. Preferably, cut the pineapple quarters into smaller wedges.
Combine the coconut milk and sugar in a mixing bowl. Add the pineapple pieces to the bowl and marinate for at least 4 hours.
After 4 hours, remove the pineapple pieces from the mixture and place them on a wire rack. Leave them to dry for one hour.
Meanwhile, light the barbecue and let it reach a temperature of about 160 degrees.
Place the pineapple pieces on the grill and close the lid. Grill the pieces for five minutes on each side.
Meanwhile, sprinkle the grated coconut onto a plate or into a bowl. Remove the pineapple pieces from the grill and coat them in the coconut. Return the pieces to the grill and toast them for a few minutes on both sides (Watch closely to make sure the coconut does not burn)
Serve straight from the grill & enjoy!
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