FRESH PINEAPPLE RUM
Update your favorite rum drinks with fantastic tropical flavor or simply upgrade that so-so bottle of rum to something refreshingly delicious - this recipe is super easy! Infused rum keeps for up to 6 months.
Provided by Matt Wencl
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time P7DT10m
Yield 16
Number Of Ingredients 2
Steps:
- Place pineapple in a large glass container. Pour in rum, covering pineapple completely.
- Store container on a cool, dark shelf, stirring and tasting once a day, until rum reaches desired flavor, at least 1 week but preferably 2.
- Strain out pineapple before serving.
Nutrition Facts : Calories 116.6 calories, Carbohydrate 3.9 g, Fiber 0.4 g, Protein 0.2 g, Sodium 0.7 mg, Sugar 2.9 g
PINEAPPLE COOKIES
Make and share this Pineapple Cookies recipe from Food.com.
Provided by cuisinebymae
Categories Drop Cookies
Time 22m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Cream shortening and the sugars.
- Add egg and pineapple.
- Stir in vanilla.
- Sift flour, then measure it.
- To the flour, add salt, soda, and baking powder.
- Add dry mixture to the wet mixture.
- Drop by rounded tsps.
- onto a lightly greased baking sheet.
- Bake 10-12 minutes at 350°F,or until done.
PINEAPPLE RUM PUNCH
I created this with my favorite Bahamian juices. I got the inspiration for it from other Bahama punches I have sampled. -Pamela Vitti Knowles, Henderson, North Carolina
Provided by Taste of Home
Time 10m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a pitcher, combine all ingredients. Serve over ice.
Nutrition Facts : Calories 157 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 23mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
RUM-PINEAPPLE POUND CAKE
A rich, tasty dessert made with a cake mix and added ingredients from your cupboard to make an unforgettable melt in your mouth pound cake that will remind you of a pina colada because of the pineapple flavored cake, the rum glaze that soaks partially into the cake and glazes over the top and sides, and the toasted coconut that tops it all off!
Provided by JZPHSMOM
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h40m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup Bundt pan with shortening, dust with flour, and shake out excess. Place on a baking sheet lined with aluminum foil.
- Cream together butter and oil in a large mixing bowl until fluffy, about 1 minute. Slowly pour in 1 cup of sugar and continue to beat until fluffy, about 2 to 3 minutes. Beat in eggs one at a time, beating for about 10 seconds per egg. Stir in cake mix and blend until smooth. Add the sour cream, evaporated milk, flour, and vanilla; beat together for 2 to 3 minutes until smooth.
- Bake in preheated oven until cake has a golden brown crust and springs back when pressed with a finger, about 60 to 70 minutes. Let cake sit in the pan for 20 minutes while proceeding to the next step.
- Melt 1/2 cup of butter in a small pan over medium heat. Stir in brown sugar, and 1/2 cup of sugar; bring to a gentle simmer and stir in the rum. Cook until the sugars have dissolved, then remove from heat. Unmold cake onto a serving dish. Gently poke holes into the cake with a fork or cake tester. Pour glaze evenly over cake. Top with toasted coconut.
Nutrition Facts : Calories 363.4 calories, Carbohydrate 41.5 g, Cholesterol 66.3 mg, Fat 18.5 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 9.2 g, Sodium 229.3 mg, Sugar 29.2 g
RUM AND PINEAPPLE JUICE
This easygoing highball tastes like the tropics. Nutmeg freshly grated over the top adds a hint of spice.
Provided by Rosie Schaap
Yield 1 drink
Number Of Ingredients 5
Steps:
- Fill a highball glass with ice and add rum, pineapple juice and soda. Grate a little nutmeg on top and garnish with a chunk of pineapple.
PINEAPPLE RUM COOKIES
Make and share this Pineapple Rum Cookies recipe from Food.com.
Provided by MARIA MAC
Categories Drop Cookies
Time 20m
Yield 30 cookies
Number Of Ingredients 10
Steps:
- Mix flour, baking soda, salt and baking powder together in a small bowl.
- In a large bowl cream shortening. Add eggs, one at a time, pineapple, and rum extract, beating well after each addition. Mix in dry ingredients, blending well.
- Drop very small spoonfuls of batter onto an ungreased cookie sheets. Bake at 400°F for 10 minutes. Transfer to wire racks to cool. Makes 2 1/2 dozen.
Nutrition Facts : Calories 112.6, Fat 5, SaturatedFat 1.4, Cholesterol 14.1, Sodium 55.8, Carbohydrate 15.9, Fiber 0.3, Sugar 9.3, Protein 1.3
ISLAND BIRD: PINEAPPLE-RUM CHICKEN
Make and share this Island Bird: Pineapple-Rum Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 52m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the rice by following the package directions; while the rice cooks, make the chicken and sauce.
- Cut the pineapple into bite-size pieces.
- Heat a medium saucepan over med-high heat.
- Add in 1 tablespoon vegetable oil; add in the onions, garlic, salt, and crushed red pepper flakes; cook, stirring frequently, for 2 minutes.
- Add in the pineapple chunks and the juice from the container (no more than ½ cup); stir to combine.
- Remove the pan from the heat; add in the spiced rum.
- Return the pan to the heat, keeping a little distance in case the pot flames up.
- You can flame it on purpose, if you want to look cool.
- Either way, let the alcohol cook away, 1 minute.
- Add in the chicken stock and bring the mixture to a simmer, then cook until it reduces hy half and has thickened slightly.
- While the sauce is simmering, preheat a large nonstick skillet over med-high heat with the remaining 2 tablespoons oil.
- Season the chicken with salt and pepper, then add to the hot skillet.
- Cook chicken for 6 minutes on each side (for a smoky taste, grill the chicken on a grill pan or on an outdoor grill).
- Slice breasts and return to the large skillet.
- Pour in the pineapple and sauce and combine with a good shake of the pan.
- Add in the parsley and cilantro; turn off the heat.
- Let stand for a minute or two.
- Serve up the jasmine rice and top with a liberal amount of the Island Bird.
Nutrition Facts : Calories 677.3, Fat 14.3, SaturatedFat 2.4, Cholesterol 102.3, Sodium 291.5, Carbohydrate 78.4, Fiber 4, Sugar 13.7, Protein 48
ROASTED PINEAPPLE WITH RUM-VANILLA GLAZE
Thick pineapple wedges are caramelized in the oven with dark rum, brown sugar, and vanilla bean, and topped with a scoop of snowy vanilla ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 375. Place pineapple wedges on a rimmed baking sheet. Stir together rum, brown sugar, and vanilla bean and seeds in a small bowl. Brush rum mixture onto pineapple. Dot pineapple tops with butter.
- Roast until liquid has evaporated and pineapple has caramelized, about 30 minutes. Let pineapple cool slightly in dish on a wire rack. Serve warm or at room temperature topped with ice cream.
PINEAPPLE WITH RUM SAUCE
A very nice tart and rum flavored dessert. I tried this fantastic recipe in a restaurant in Waikiki and finally developed my own version.
Provided by William Uncle Bill
Categories Frozen Desserts
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Remove pineapple leaves and discard.
- Quarter pineapple lengthwise and cut out and discard cores.
- With a sharp knife, cut fruit from rinds, keeping rinds intact and reserving them.
- Cut pineapple crosswise into 1/4 inch thick slices.
- In a medium size saucepan, melt butter; add 5 tablespoons brown sugar, rum, lemon juice and bring to a light boil.
- Reduce heat and cook over moderate heat for 1 minute, stirring continuously.
- Add pineapple slices, stir to coat and cook for 1 minute, stirring occasionally.
- Preheat broiler to HIGH.
- Line a shallow baking pan with aluminum foil.
- Place reserved rinds in prepared pan and with a fork and a spoon return pineapple pieces to rinds, arranging to near original shape.
- Spoon remaining sauce over pineapple.
- Sprinkle top of pineapple with remaining brown sugar.
- Broil pineapple about 3 inches from broiler elements until slightly charred and heated through, about 6 to 8 minutes.
- Serve pineapple hot with icecream if desired.
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.
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