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.
GRILLED PINEAPPLE W/BUTTER-RUM GLAZE & VANILLA MASCARPONE
This recipe was originally part of a menu by Bobby Flay for a barbecue. Bobby Flay's "Boy Gets Grill" 2004. Easily doubled. Ripe pineapple that is sweet & juicy makes a wonderful grilled dessert.
Provided by Manami
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 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.).
- 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.).
- Heat your grill to high.
- Grill the pineapple slices, brushing frequently with the glaze, until browned, 2 to 3 minutes per side.
- 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.
Nutrition Facts : Calories 368.5, Fat 23.2, SaturatedFat 14.6, Cholesterol 61.1, Sodium 8, Carbohydrate 20.6, Fiber 1.4, Sugar 17.3, Protein 0.8
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.
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.
RUM-GLAZED GRILLED PINEAPPLE WITH LIME CRèME FRAîCHE
Light up the barbecue and put our rum-glazed grilled pineapple on the menu. Served with a lime crème fraîche, it's a grown-up dessert that's sure to impress
Provided by Melissa Thompson - Journalist and food writer
Categories Barbecue, Dessert
Time 25m
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Heat the rum in a small pan over a low heat with 50ml water and stir in the sugar until it dissolves. Turn the heat up to medium and bring to the boil. Boil for 2-3 mins until the mixture thickens slightly. Remove from the heat. Stir in the spices. Mix the crème fraîche with the lime zest and juice in a separate bowl.
- Arrange the coals on one side of the barbecue and light (or see tip below for cooking indoors). When the flames have died down and the coals are ashen, lay the pineapple wedges over the coals. Cook for 2-3 mins until char marks appear, then turn over.
- Brush the pineapple wedges with the rum syrup and cook for 10 mins more, moving them around the grill using tongs so they don't burn. When ready, they will be golden and soft. Remove from the barbecue, sprinkle with the chilli, if using, and serve with the lime crème fraîche.
Nutrition Facts : Calories 252 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.03 milligram of sodium
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.
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!).
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