Grilled Rum Soaked Pineapple with Caramel Glaze
An easy and decadent grilled pineapple dessert. Soaked in rum and finished with a caramel sauce, this Grilled Rum Soaked Pineapple is incredible!
Servings: 6 people
Cost: $15.00
Ingredients
- 1 whole pineapple (peeled, cored, and sliced into 6-8 slices)
- ½ cup dark rum
- 2 tablespoons dark brown sugar, (light works fine too)
- ½ teaspoon ground cinnamon
- 6 scoops vanilla bean ice cream
Glaze
- rum marinade (from above)
- 1 tablespoon freshly squeezed orange juice
- 1 tablespoon dark brown sugar
- 1 tablespoon unsalted butter
Instructions
- Rum Marinade: In a large baking dish, add the pineapple slices. In a separate measuring cup, mix together the rum, sugar, and cinnamon. Pour the rum mixture directly over the pineapple wedges and let the marinate sit for 15 minutes, and then flip the pineapple and continue to marinate the other side for 15 minutes. Remove the pineapple slices and save the marinade!
- Preheat Grill: Prepare the grill for direct heat using lump charcoal with an internal temperature of 375 degrees Fahrenheit. Do this while the pineapple is marinating.
- Grill Pineapple: 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. Remove from grill.
- Serve: Place a warm pineapple slice on a plate and add a scoop of ice cream, and then drizzle with the rum caramel glaze and enjoy.
Rum Caramel Glaze
- After removing the pineapple slices from the marinade, transfer the remaining rum marinade into a small sauce pan, and add the orange juice and brown sugar and bring to a medium heat. The marinade should start to simmer (but NOT boiling). Simmer and reduce in half (about 5 to 6 minutes). Remove from heat and then add the butter. Whisk the butter, and as you whisk you’ll note that the texture will firm up, but not harden. Serve warm.
Notes
Prepping the Pineapple: Using a sturdy and sharp knife, remove the base of the pineapple first. Next, remove the 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 6 to 8 slices. The average pineapple should yield at least 6 slices. Then using your knife, remove the core of the pineapple, which is hard in texture and not always pleasant to eat.
Sequence: The best sequence for making this dish is to marinate the pineapple first, while the grill is warming up, and then make the caramel sauce so it is warm when the pineapple is done grilling.
Toppings: Consider smoked almonds as a topping with a touch of sea salt. Crushed nuts (like macadamia nuts) also work well. About 1/4 cup of crushed nuts is good for six servings.
Nutrition
Calories: 354kcal | Carbohydrates: 36g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 107mg | Potassium: 276mg | Fiber: 1g | Sugar: 32g | Vitamin A: 620IU | Vitamin C: 2mg | Calcium: 175mg | Iron: 1mg
