This Rum Soaked Grilled Pineapple turned out SO well! It takes no time at all to make and was ridiculously delicious and impressive; a perfect dessert for these warmer months ahead.

Hints of rum with warm grilled pineapple slices topped with a small scoop of ice cream (dairy-free or the real deal, your choice) and drizzled with a perfectly sweet rum sauce (made out of the marinade – we’re cutting all sorts of corners here in the best way possible!).

Cut Pineapple rings in white baking dish

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Anything that I can make ahead when entertaining is a keeper, especially when it’s this showy.  I love that the rum sauce is made from the marinade and only takes a couple of minutes, making this a very low maintenance dessert.

pouring Rum over Soaked Grilled Pineapple

It can be grilled on the barbecue or on a grill pan depending on what you have access to.  It’s best served right off the grill with a scoop of ice cream or nice cream and a teaspoon or two of the sauce drizzled over it (you need very little of the sauce).

Rum Soaked Grilled Pineapple with ice cream

I hope this is a hit for your summer entertaining!  Please leave a comment if you make it, I always love hearing from you!

xo

Tori

Rum Soaked Grilled Pineapple

Rum Soaked Grilled Pineapple

Rum Soaked Grilled Pineapple

Hints of rum with warm grilled pineapple slices topped with a small scoop of ice cream and drizzled with a perfectly sweet rum sauce.

Total Time 2 hours 22 minutes
Author Fraîche Nutrition

Ingredients

  • 1/2 cup dark rum
  • 1/3 cup brown sugar
  • 1 pineapple peeled, cored & cut into 1/2″ slices
  • 1 1/2 tablespoon cold butter or vegan butter
  • pinch of sea salt
  • ice cream or ‘nice cream’ to serve

Instructions

  1. Combine the rum and brown sugar in a dish and whisk together until combined.

  2. Arrange the pineapple slices along the bottom of a 9×13″ 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.

  3. 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.

  4. 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.

  5. 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.

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