Flambé Pineapple Boat with Shrimp

Preheat the oven to 300 degrees F. Using a sharp knife, cut pineapple in half lengthways from top to bottom, leaving leafy crown on each half. Leaving a 1/2-inch-thick shell, remove the core and flesh; discard core and cut half of pineapple flesh into 1/2-inch chunks (reserve remaining pineapple for another use); set aside. NOTE: Be careful not to puncture the shell of the pineapple because it will be used for serving the finished dish. Turn the empty pineapple skins upside down on a tray to drain.

Place the pineapple shells with fronds still attached on a rimmed baking sheet. Wrap pineapple tops in aluminum foil to prevent browning. Warm in the oven until ready to serve. When ready to use, Remove from oven and place on individual serving plates.

In a large frying pan or wok over medium-high heat, sauté shrimp in butter for approximately 4 to 5 minutes or until shrimp have turned pink and opaque in center (cut to test). Remove from pan with a slotted spoon or spatula to a plate; set aside.

Add onion, mushrooms, and bell peppers to hot butter; sauté approximately 5 minutes or until vegetables are slightly soft. Add pineapple, shrimp, and black pepper, stirring until just warm. Remove from heat. Using a slotted spoon, divided the pineapple mixture among the hot pineapple shells. Sprinkle lightly with shredded coconut.

In a small saucepan, heat the rum just until bubbles begin to form around the edges. Can also be heated in a microwave oven by heating 30 to 45 seconds in a microwave-proof dish at 100 percent power.

To serve, ignite warm rum with a long match. NOTE: Always ignite the fumes and not the liquid itself. Never lean over the dish or pan as your light the fumes. Using a ladle, pour flaming rum over each pineapple boat.