Rum Soaked Grilled Pineapple Food

RUM SOAKED GRILLED PINEAPPLE

Steps:

• Combine the rum and brown sugar in a dish and whisk together until combined.
• Arrange the pineapple slices along the bottom of a 9x13" baking dish and pour the rum and brown sugar mixture over the pineapple. Let it soak for 2-6 hours, flipping the pineapple half way through to allow the rum to soak into both sides.
• Remove the pineapple from the rum mixture and pour the rum mixture into a small saucepan. To make the salted caramel sauce, bring the mixture to a boil over medium high heat and cook until it is slightly thickened and reduced by about 2/3. Remove from the heat and add the cold butter and sea salt. Swirl the saucepan to gently incorporate the butter and set aside.
• Heat a grill pan to medium-high heat. Place the pineapple slices on the preheated grill and cook in batches on each side for 3-5 minutes until caramelized and the grill marks show. Be prepared for a bit of smoke form the sugars if you're cooking inside.
• To serve, place the pineapple ring in a shallow bowl or plate, top with a small scoop of ice cream or 'nice cream in the centre, and drizzle with the salted caramel.

RUM-INFUSED GRILLED PINEAPPLE

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!).

GRILLED PINEAPPLE WITH POUND CAKE AND RUM-CARAMEL SAUCE

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 RUM SOAKED PINEAPPLE WITH CARAMEL GLAZE

Steps:

• 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 BUTTERED GLAZED GRILLED PINEAPPLE WITH VANILLA SCENTED MASCARPONE

Steps:

• Melt butter, sugar and rum in a small saucepan. Grill pineapple on both sides until golden brown, about 2 to 3 minutes per side. Spoon rum glaze over grilled pineapple.
• Whisk together mascarpone and vanilla seeds. Top each slice of pineapple with a dollop of vanilla mascarpone. Garnish with a few fresh blueberries.

GRILLED PINEAPPLE WITH RUM REDUCTION SAUCE

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.

FRESH PINEAPPLE RUM

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.

BARBEQUED PINEAPPLE

Steps:

• Peel the pineapple and, leaving it whole, cut out the center core. Slice into 8 rings, and place them in a shallow glass dish or resealable plastic bag. In a small bowl, mix together the rum, brown sugar, cinnamon, ginger, nutmeg, and cloves. Pour marinade over the pineapple, cover, and refrigerate for 1 hour, or overnight.
• Preheat grill for high heat. Lightly oil grate.
• Grill pineapple rings 15 minutes, turning once, or until outside is dry and char marked. Serve with remaining marinade.