Rum-Spiked Grilled Pineapple With Toasted Coconut

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1/4 cup packed brown sugar

1/4 cup dark spiced rum (such as Captain Morgan's)

1 pineapple, peeled, cored, halved lengthwise, and sliced lengthwise into 12 wedges (about 1 1/2 pounds)

1 tablespoon butter

2 tablespoons sweetened flaked coconut, toasted

3 cups low-fat vanilla ice cream

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