Grilled Rum-Soaked Pineapple

In the summertime, no one wants to be slaving away in the kitchen cooking long and complicated meals: especially when friends are around! Same goes for desserts. Simple, flavorful dishes that refresh and excite work best. So, when a few friends came over and we wanted a quick dessert, I knew exactly what to make.

I’d made grilled pineapple before; I served it with toothpicks as an appetizer at my sister’s birthday party. However, it tastes just as good served over soft vanilla ice cream. (Leave the ice cream out for a little bit before hand. Or, if serving after a dinner, keep in the refrigerator until ready to serve. If the ice cream is too hard, you don’t get that creamy pineappley deliciousness at the end.)

Almost all of the ingredients should be in everyone’s pantry: honey, brown sugar, rum, vanilla ice cream. But not everyone has a pineapple waiting around. If you’re planning ahead, buy a pineapple soon enough so that it’s ripe when you make this dessert. Slice the whole pineapple into chunks that are somewhere around 1 1/2 in. rectangles. I like the pieces a little more rectangular than squarer; they grill more evenly and are easier to eat (so I think). But if you’re not planning ahead (like me), utilize the pre-cut pineapple that most grocery stores have nowadays! You can buy as much as you need (for only 4 people, less than a whole pineapple) and the pieces are already ripened, ready to eat.


As for the macerating liquid (what the pineapple marinates in), there’s no need to be exact. I go (literally) with a big squeeze of honey, a heaping spoonful of brown sugar, a pinch of salt, and enough rum to cover the pineapple (around a cup). Then everything goes into a big plastic bag, gets squished around, and left to sit for as long as needed, although I like to let the pineapple macerate for at least half-an-hour.


When ready to grill, pre-heat a grill pan or outdoor grill to medium-heat. Slightly open the plastic bag (small enough so that no pineapple pieces fall out) and pour the rum mixture into a small saucepan. Place over medium-high heat and reduce to a syrup-like consistency. Grill the pineapple in batches until lightly caramelized (about 2 minutes on each side).


Then scoop the ice cream, top with the grilled pineapple, and drizzle with the reduced sauce. Indulge responsibly. 😉

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3 Responses to “Grilled Rum-Soaked Pineapple”


  1. 1 musicx88 July 17, 2010 at 2:18 PM

    mmmm mat this sounds sooo good right now! this is the recipe you told me about on facebook right? did you ever decide what to do with the apricots haha
    -maddie


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