GRILLED PINEAPPLE WITH RUM REDUCTION SAUCE
If you like pineapple upside down cake, you will LOVE this grilled pineapple. Basic ingredients compliment each other perfectly. This is really best when served still hot along with vanilla ice cream, with the warm sauce drizzled on both the pineapple and the ice cream. Prep time does not include time for the pineapple to macerate since that is very flexible.
Provided by Catfish Charlie
Categories Dessert
Time 17m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut the pineapple into 8 wedges, remove core and rind with a knife.
- Place the wedges into a freezer bag with the brown sugar, seal the bag and massage brown sugar onto the wedges.
- Allow the pineapple to macerate in the brown sugar for anywhere from two hours to two days; refrigerate if macerating more than a few hours. The pineapple should release enough juice to dissolve the brown sugar completely.
- Heat the grill to medium heat.
- Add the vanilla and rum to the bag, seal and shake.
- Remove the pineapple from the bag and place it on the grill.
- When the pineapple becomes caramel colored on the bottom side, rotate it. Repeat for each of the 3 sides of each wedge, then remove from the grill.
- Pour the juice from the bag into a saucepan and reduce over medium heat to a thick syrup (be careful of flare-ups during the first minutes since there will be alcohol from the rum and vanilla extract).
- Serve the pineapple alongside a main dish or serve with ice cream and drizzle with the reduction sauce.
GRILLED PINEAPPLE WITH VANILLA ICE CREAM AND RUM SAUCE
Steps:
- Cut the top and bottom off of the pineapple, peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
- Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
- While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
- Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.
BROILED PINEAPPLE WITH RUM SAUCE
Make and share this Broiled Pineapple With Rum Sauce recipe from Food.com.
Provided by lazyme
Categories Pineapple
Time 15m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- TO PREPARE PINEAPPLE:
- Preheat the broiler.
- In a bowl, combine the sugar and cinnamon.
- Arrange the pineapple on a broiler tray and sprinkle the top with half of the sugar-cinnamon mixture.
- Broil for 5 minutes, or until the pineapple is lightly browned.
- Turn the pineapple over, sprinkle with the remaining sugar-cinnamon mixture, and broil for 5 minutes longer, or until lightly browned.
- Place the broiled pineapple on dessert plates.
- 2. TO PREPARE SAUCE: In a sauté pan over medium heat, melt the butter and brown sugar, then cook for 3 minutes. Add the rum and vanilla. Spoon the sauce on the pineapple and serve.
Nutrition Facts : Calories 397.1, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.4, Sodium 17.4, Carbohydrate 74, Fiber 2.6, Sugar 67.6, Protein 1
BROILED PINEAPPLE
Top this with a scoop of vanilla ice-cream and you've got a very elegant dessert. They won't know how incredibly simple it is!!
Provided by MizzNezz
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place pineapple slices on broiler pan.
- Mix sugar, butter and cinnamon.
- Spoon onto pineapple.
- Broil, 4 inch from heat, for 4-5 minutes, until bubbly.
RUM-INFUSED GRILLED PINEAPPLE
Make and share this Rum-Infused Grilled Pineapple recipe from Food.com.
Provided by alligirl
Categories Dessert
Time 10m
Yield 6 slices, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat grill to medium high.
- Peel pineapple and cut crosswise into 6 slices.
- In a small bowl, mix rum and sugar.
- Place pineapple in a bowl and drizzle the rum/sugar over the slices.
- Stir well so every piece gets coated (may let stand for 3-5 minutes, to absorb flavors.).
- On a medium hot grill, place the slices for about 5-8 minutes, turning once. Remember to watch closely since the sugars can burn and become overly charred.
- Top with your favorite Ice cream and some whipped topping. (or fresh whipped cream!).
EASY (& FLAMELESS!) PINEAPPLE FOSTER
This easy take on pineapple foster doesn't require any flames! Just soak your pineapple in this delicious rum, cinnamon and brown sugar mixture, grill it up, and top it with vanilla ice cream. Delish!
Provided by Ali
Time 20m
Number Of Ingredients 6
Steps:
- In a small bowl, mix together rum, brown sugar, and cinnamon. Then in a glass baking dish (or other container), lay out the pineapple rings and pour the rum mixture over them. Toss to coat, then let soak for at least 15 minutes, flipping the pineapple midway through.
- When you are ready to cook the pineapple, strain out the extra rum sauce from the pan of pineapple, and transfer it to a small saucepan. Bring the sauce to a simmer over medium-high heat, then reduce heat to medium-low and simmer for about 6-8 minutes, or until reduced by half. Set aside.
- While the sauce is cooking, heat a grill pan or saute pan over medium-high heat until hot. Lightly grease the pan with cooking spray. Add pineapple slices in an even layer (you may need to do this in multiple batches) and cook for 1-2 minutes per side until browned and grill marks appear. Transfer to a serving plates, and set aside. Repeat with remaining pineapple.
- Top each pineapple ring with a scoop of ice cream and drizzle with rum sauce. (If desired, you can also lightly dust the pineapple with some extra cinnamon.) Serve immediately.
BROILED PINEAPPLE WITH RUM SAUCE
Make and share this Broiled Pineapple With Rum Sauce recipe from Food.com.
Provided by lazyme
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- TO PREPARE PINEAPPLE:
- Preheat the broiler.
- In a bowl, combine the sugar and cinnamon.
- Arrange the pineapple on a broiler tray and sprinkle the top with half of the sugar-cinnamon mixture.
- Broil for 5 minutes, or until the pineapple is lightly browned.
- Turn the pineapple over, sprinkle with the remaining sugar-cinnamon mixture, and broil for 5 minutes longer, or until lightly browned.
- Place the broiled pineapple on dessert plates.
- TO PREPARE SAUCE:
- In a sauté pan over medium heat, melt the butter and brown sugar, then cook for 3 minutes.
- Add the rum and vanilla.
- Spoon the sauce on the pineapple and serve.
Nutrition Facts : Calories 198.5, Fat 4, SaturatedFat 2.4, Cholesterol 10.2, Sodium 8.7, Carbohydrate 37, Fiber 1.3, Sugar 33.8, Protein 0.5
BEST GRILLED PINEAPPLE WITH BROWN SUGAR RUM GLAZE
Grilling season has arrived. Fire up the grills, we are about to make the best grilled pineapple with brown sugar and rum glaze. What could be better summer grilling than pineapple slices topped with vanilla ice cream with drizzled with rich rum glaze.
Provided by Jyothi Rajesh
Categories Dessert
Time 35m
Number Of Ingredients 5
Steps:
- Prepping the glaze - whisk rum, brown sugar, cinnamon powder, vanilla extract well. Marinade pineapple - Soak pineapple slices in rum, brown sugar liquid for about 30 minutes or even over night.
- Grilling fruit - heat up the grill pan. Wipe the pan with some oil or butter using a paper towel. Place rum soaked pineapple on hot grill, cook pineapple for 3 to 4 minutes on medium heat. If you are looking for beautiful cross grill marks rotate pineapple slices on the same side 45 degree. Cook for 3 minutes. Flip the pineapple slices and cook for 3 minutes on the other side. You can rotate it 45 degree on the other side as well to get cross marks.
Nutrition Facts : Calories 260 kcal, Carbohydrate 18 g, Sodium 3 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
GRILLED PINEAPPLE WITH CREAM
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the pineapple: Slice the pineapple into 1-inch rounds and place in a large bowl.
- Mix together the lime juice, coconut rum, agave syrup and salt in a small bowl. Add the marinade to the pineapple and gently toss to coat. Cover and let marinate for at least 20 minutes.
- When ready, preheat a grill or grill pan over medium heat. Brush the grill with the olive oil and grill the pineapple for about 3 minutes per side; there should be noticeable grill marks, but it should still be firm in texture. Remove to a serving platter.
- For the whipped cream: Meanwhile, in the bowl of an electric mixer fitted with a whisk attachment, add the cream, agave syrup and the reserved lime zest. Whip until stiff peaks form, 2 to 3 minutes.
- To serve: Top the grilled pineapple with generous mounds of the whipped cream, scatter over mint leaves and drizzle with agave syrup.
GRILLED PINEAPPLE WITH POUND CAKE AND RUM-CARAMEL SAUCE
Provided by Bobby Flay | Bio & Top Recipes
Categories dessert
Time 35m
Yield 4 to 8 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a small saucepan over high heat, add the brown sugar and rum and cook, whisking until the sugar has melted and the mixture is smooth. Whisk in the heavy cream and cook until heated through and slightly thickened. Transfer the mixture to a bowl, keep warm.
- Heat the grill to high.
- Brush the pineapple on both sides with the oil and place on the grill. Grill until golden brown and caramelized on both sides, about 6 minutes. Remove from the grill, stack the slices and cut into chunks. While the pineapple is grilling, place the pound cake on the grill until lightly golden brown on both sides, about 20 seconds on each side. Remove the pineapple from the grill and, when cool enough to handle, either slice or cut into chunks.
- Top each piece of pound cake with some of the pineapple and drizzle with the caramel-rum sauce. Top with more pound cake, vanilla ice cream and a maraschino cherry, if desired.
GRILLED PINEAPPLE WITH BUTTER-RUM GLAZE AND VANILLA MASCARPONE
Provided by Bobby Flay
Categories Rum Dessert Blueberry Pineapple Vanilla Summer Grill/Barbecue Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings; can be doubled for 10 or 12 (no need to double the glaze)
Number Of Ingredients 7
Steps:
- 1. Combine the rum, butter, and sugar in a small saucepan and simmer, whisking often, until the sugar has melted and the mixture is slightly thickened, about 10 minutes. (The glaze can be made a few days in advance, cooled, covered, and kept refrigerated. Bring to room temperature before using.)
- 2. Cut the vanilla bean lengthwise in half and scrape out the seeds with the tip of a sharp knife. Whisk the mascarpone and vanilla seeds together. (The mascarpone can be made a day in advance, covered, and kept refrigerated.)
- 3. Heat your grill to high.
- 4. Grill the pineapple slices, brushing frequently with the glaze, until browned, 2 to 3 minutes per side.
- 5. Remove the pineapple to a platter or serving plates and top each slice with a dollop of vanilla mascarpone. Garnish with a few fresh blueberries. Serve immediately.
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- Stir together brown sugar and next 4 ingredients in a small saucepan over medium heat, stirring constantly, until blended. Cook over low heat, without stirring, 10 minutes or until sauce begins to thicken. Remove from heat; keep warm.
- Cut pineapples lengthwise into fourths, leaving crown ends on. Remove hard core from each quarter; cut pineapple pulp away from shell in one wedge-shaped piece, keeping the crown and shell intact. Set pineapple shell aside. Cut pineapple wedge into 8 equal crosswise slices, and thread onto wooden skewers. Repeat procedure with remaining wedges.
GRILLED PINEAPPLE AND BUTTERED RUM SAUCE - A LABOUR OF LIFE
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- whisk in cream and salt; bring to boil. Cook, whisking, until slightly thickened, about 1 minute. Whisk in rum; remove from heat. Let stand until thickened, about 30 minutes.
GRILLED PINEAPPLE WITH COCONUT RUM SAUCE - HOUSE OF YUMM
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- Slice the pineapple and place on skewers. (Tip!! Soak the skewers for 30 mins prior to using to prevent them from burning)
- Prepare the coconut rum sauce by pouring the coconut milk, cream of coconut and coconut rum into a small saucepan. Stir to combine. Stir in the cornstarch. Heat over low/medium heat while stirring until sauce is thickened.
THE BEST BOOZY GRILLED PINEAPPLE RECIPE - EVERYDAY EILEEN
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- Add to a medium mixing bowl the dark rum, coconut rum, coconut sugar, coconut extract, and ground cinnamon. Set rum sauce aside.
- Place the marinade in a small saucepan over medium heat. Reduce liquid to half and set aside and use as a sauce for the grilled pineapple.
GRILLED PINEAPPLE WITH RUM SAUCE - MIGHTY MRS
From mightymrs.com
- In a sauce pan over medium heat, melt 4 tbsp of butter then stir in brown sugar, maple syrup and spiced rum until dissolved to form sauce. Stir in cream and then remove from heat and allow to cool.
- Coat each pineapple slice on both sides using the remaining 2 tbsp of butter then grill over medium-high heat for 4-5 minutes on each side or until pineapple has golden brown grill marks on both sides.
- Remove pineapple slices from grill, let cool for 1-2 minutes then top with a scoop of vanilla ice cream on each. Drizzle with cooled maple rum sauce and serve immediately.
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