Barbecued Pineapple With Rum Butter Sauce Recipes

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GRILLED PINEAPPLE WITH SPICED RUM BUTTER SAUCE



Grilled Pineapple with Spiced Rum Butter Sauce image

Easy, delicious, a little boozy and served over good vanilla ice cream

Provided by Ana | Claudia's Table

Categories     Dessert

Time 25m

Number Of Ingredients 7

1 cup brown sugar (dark)
1/2 cup butter (unsalted)
1/2 cup whipping cream
4 tbsp spiced rum ( or dark rum)
3/4 tsp cinnamon (ground )
1 whole pineapple (fresh)
vanilla ice cream

Steps:

  • Use a 2 quart sized heavy pot over medium heat.
  • Melt butter and dark brown sugar.
  • When the sugar is completely melted, add whipping cream, rum and cinnamon.
  • Gently simmer until it's reduced and thickened. About 5 minutes or so.
  • Remove from heat and serve warm.
  • Recipe yields about 1 1/2 cups.
  • Extra sauce can be refridgerated for up to 3 days.
  • Cut the top and bottom of the pineapple.
  • Slice the skin off and cut pineapple into wedges.
  • Place on a preheated grill pan and grill about 5 minutes on each side. Pineapple should have grill marks and a bit tender from cooking it.
  • Remove from grill and place on a platter.
  • Place grilled pineapple spears on a plate.
  • Add a scoop or two of vanilla ice cream.
  • Drizzle with Spiced rum butter sauce.
  • Enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 408 kcal

GRILLED PINEAPPLE WITH VANILLA ICE CREAM AND RUM SAUCE



Grilled Pineapple with Vanilla Ice Cream And Rum Sauce image

Provided by Ellie Krieger

Categories     dessert

Time 30m

Yield 8 servings

Number Of Ingredients 6

1 (3 to 4 pound) pineapple
Nonstick cooking spray
2 teaspoons butter
1/4 cup brown sugar
1/4 cup rum
1 pint light vanilla ice cream

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 WITH BUTTER RUM SAUCE



Grilled Pineapple with Butter Rum Sauce image

This grilled pineapple is a super refreshing and fun way to approach dessert!

Provided by Gemma Stafford

Categories     desserts

Time 35m

Number Of Ingredients 7

1 whole pineapple (cored and sliced)
vanilla ice cream
1 cup (8oz/225g) sugar
1/3 cup (2 1/2 oz /75ml) water
1/2 cup (4oz/115ml) butter
1/2 cup (4oz/120ml) water
1/3 cup (2 1/2 oz /75ml) dark rum

Steps:

  • Combine sugar and 1/3 cup of water in a small pot over medium-low heat. Allow the sugar to dissolve without letting it simmer. Once the sugar has dissolved, let the mix simmer gently until it turns into caramel, roughly 10 plus minutes.
  • Once you reach the caramel stage add in the butter and whisk until it's incorporated.
  • Allow the mix to come to a simmer again. While whisking, add 1/2 cup water. Keep whisking as the sugars will clump up. Reduce over low heat for 3-4 minutes.
  • Lastly, add rum and reduce for another 5 minutes to cook off the alcohol. Set aside to cool while preparing your pineapple.
  • To prepare the whole pineapple, core and slice it using the Pineapple slicer. Push the slicer down while twisting. This motion and this truly magic tool will peel, slice and core the pineapple all at the same time! It's AMAZING!
  • To grill the pineapple, preheats an outdoor grill or indoor grill pan to high heat. Separate the rings of pineapple and place on the dry hot grill. Cook for 3-4 minutes per side creating nice grill marks.
  • Remove from the grill and place 4-6 rings on a plate. Whisk up the rum butter sauce and vanilla ice cream & enjoy! Cover and store the pineapple for up to 2 days. The caramel will keep covered in the fridge for up to 1 month.

GRILLED PINEAPPLE WITH RUM SAUCE



Grilled Pineapple with Rum Sauce image

Provided by Danae Halliday

Categories     Dessert

Time 20m

Number Of Ingredients 7

1 pineapple, peeled and sliced into 6-8 rings with the core removed
1/2 cup dark rum
1/4 cup dark brown sugar
2 teaspoons butter (optional)
1/4 teaspoon ground cinnamon
Pinch of salt
Vanilla ice cream and toasted slivered almond for serving on top of the pineapple.

Steps:

  • Preheat grill to 400° F. cleaning and oiling the grates well. Peel, cut and core the pineapple into 6-8 rings that are approximately 3/4 - 1 inch thick. Brush the pineapple rings lightly with oil or melted butter.
  • While the grill preheats, combine the brown sugar, rum, cinnamon, butter (if using it) and pinch of salt. Bring the mixture to a boil and stir everything together. Reduce the heat to medium-low and let the sauce simmer until it's reduced and thick enough to coat the back of a spoon, about 5 minutes. Pour the sauce into a jar or serving bowl and set aside while the pineapple grills.
  • Place the pineapple rings onto the grill and cover with the lid. Grill for 2-3 minutes or until they're golden brown and have grill marks, then flip them over and grill another 2-3 minutes.
  • Remove the pineapple from the grill. Serve the pineapple with a scoop of vanilla ice cream, rum sauce and toasted slivered almonds on top.

Nutrition Facts : Calories 179 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 48 grams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

GRILLED PINEAPPLE WITH RUM REDUCTION SAUCE



Grilled Pineapple With Rum Reduction Sauce image

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

1 pineapple, ripe
1 teaspoon vanilla extract
1/2 cup brown sugar
1/2 cup rum

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.

GRILLED PINEAPPLE WITH BUTTER-RUM GLAZE AND VANILLA MASCARPONE



Grilled Pineapple with Butter-Rum Glaze and Vanilla Mascarpone image

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

1 cup dark rum
12 tablespoons (1 1/2 sticks) unsalted butter
1/4 cup light brown sugar
1 vanilla bean
8 ounces mascarpone
1 ripe pineapple, peeled and sliced into 1/4-inch-thick rounds
1/2 cup fresh blueberries

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.

BARBECUED PINEAPPLE WITH RUM BUTTER SAUCE



Barbecued Pineapple With Rum Butter Sauce image

Grilling adds a subtle smoky flavor and brings out the natural sweetness of the fruit. Serve with the main course or as a dessert over ice cream. Pineapple is excellent by itself or with this delicious sauce.

Provided by Abby Girl

Categories     Pineapple

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 3

3 tablespoons butter
1 tablespoon rum
fresh pineapple

Steps:

  • Cut the top and bottom off on a fresh pineapple. Take the knife run it down the sides of the skin. Cut the pineapple in wedges. Discard the core.
  • Melt the butter and rum together.
  • Place the pineapple on the grill and brush with the rum butter mixture.
  • Grill until nice grill markings are on the pineapple, about 15 - 20 minutes.
  • Options:
  • Kebobs: Cut the pineapple in chunks and thread on a wooden skewer (soak the wooden skewers in water first to prevent burning).
  • Kids: omit the rum, and use just melted butter.

Nutrition Facts : Calories 84.3, Fat 8.6, SaturatedFat 5.5, Cholesterol 22.9, Sodium 61.4, Protein 0.1

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