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Rum Soaked Pineapple is the perfect way to use grilled pineapple. We’re marinating the pineapple in a rum soak (and then reducing that marinade into a thick caramel sauce), grilling the pineapple, and then finishing with that rum-caramel drizzle.

Serve with ice cream and you have a decadent grilled dessert idea that will amaze your guests.

Ingredients for Rum Soaked Pineapples

This recipe may not have many ingredients, but when you put them all together in the right order it becomes magical.

• Fresh Pineapple – Buy a whole pineapple. Be sure when buying it’s somewhat firm with no mold on the base. Be sure the stem and leaves look fresh and aren’t browning.
• Rum – A good dark rum is best for the added flavor in the marinade and the caramel sauce. Don’t spend too much money but use what you would drink.
• Sugar – Dark brown sugar will be used in the marinade and the caramel sauce. You can use light brown sugar as well.
• Cinnamon – We like to add cinnamon for both the heat and the baking spice flavor. You can also add your favorite baking spices like allspice or clove if you want a richer flavor.
• Caramel – In addition to the brown sugar we add the marinade and then some unsalted butter. We balance the alcohol flavor and sweet with some orange juice.
• Ice Cream – The best topper is adding vanilla bean ice cream to the warm pineapple and sauce. You can sub with your favorite ice cream.

Preparation

Using a sharp and sturdy knife, remove the base of the pineapple first. Next, remove the pineapple top. This gives a stable pineapple to remove the bark.

• Using the knife, carefully start from the top of the pineapple and work your way down removing the pineapple bark. Turn and continue until all the bark is removed. You’ll need to finely trim off some pieces that remain as you turn it.
• If you have a coring tool this is a good time to remove the core (before you make the slices). If you don’t have a coring tool lay the pineapple sideways and cut into six to eight slices (depending on the size of your pineapple).
• The average pineapple should yield at least six thick slices. Then, using your knife, remove the rough core of the pineapple slices, which is hard in texture and not always pleasant to eat.

Note: The fresher the pineapple, the softer the core will be, so you may not want to remove it if it’s soft and fresh.

Pineapple Rum Soak Marinade

The marinade will soak into the pineapple slices giving a depth of flavor after it’s grilled. Start with a large baking dish. Lay the pineapple slices in the dish. In a large measuring cup mix your rum, sugar, and cinnamon. Pour the marinade directly over the pineapple slices.

Let the marinate sit for 15 minutes and then flip the pineapple slices. Let continue to marinate the other side for 15 minutes. Then it’s ready to grill and make the glaze. ***Remove the pineapple slices and save the marinade!

Sequence: The best sequence for making this dish is:

1. Marinate the rum soaked pineapples while warming up the grill (the grill will take roughly 15 to 20 minutes to warm up).
2. Make the caramel sauce.
3. Grill pineapple. The sauce will be ready when the warm pineapple slices are plated.

How to Grill Pineapple

You can see more details about how to grill pineapple, but we’re using a medium heat to get a nice grill crust for flavor, but avoiding flare ups from the alcohol in the marinade.

1. Prepare the grill for direct heat with an internal temperature of 450 degrees Fahrenheit.
2. Place the pineapple slices over the direct heat for 5 to 7 minutes and then flip. You should see some nice grill marks. Continue to grill another 4 to 5 minutes or you see nice char or grill marks.
3. Remove from heat and prepare to serve the pineapple while still warm.

Pellet Grill: If using a pellet grill, set your grill for high or grill feature. If it maxes at 450 degrees F then consider grilling the pineapple on a pre-heated grill cast iron pan for more sear. Otherwise do not expect a dark sear.

If your pellet grill gets between 500 and 600 degrees or has a direct grilling feature, follow the same directions on the grill grates.

Rum Caramel Glaze

1. After removing the rum soaked pineapple slices from the marinade, pour the remaining sauce into a small sauce pan, and then add the orange juice and brown sugar and bring heat to medium. The marinade should start to simmer (but avoid boiling).
2. Keep it at a simmer and reduce in half (about 5 to 6 minutes). Remove from heat and then add the butter. Whisk in the butter, and as you whisk you’ll note that the texture will firm up, but not harden.

Plating + Serving

Place a grilled pineapple slice on a plate, and add a scoop of ice cream and then drizzle with the glaze over the top.

Additional topping ideas can include crushed macadamia nuts, crushed pistachios, or even shaved milk chocolate and sea salt.

Frequently Asked Questions (FAQ)

What To Serve With This Recipe

Drinks: This pairs perfectly with a Spanish Carajillo or for wine try a late harvest riesling.

More Grilled Pineapple + Fruit Recipes

• Grilled Pineapple Coleslaw
• Smoked Pork Shoulder with Grilled Pineapple Sliders
• Grilled Peach Crostini

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About Vindulge

Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.

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