Grilled Pineapple With Brown Sugar Coconut Rum Recipes

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RUM SPIKED GRILLED PINEAPPLE WITH TOASTED COCONUT



Rum Spiked Grilled Pineapple With Toasted Coconut image

I love grilled pineapple...this is just another variation. This can be served with grilled meats or with ice cream drizzled with hot chocolate. This recipe is from the archives of Cooking Light.

Provided by Abby Girl

Categories     Pineapple

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

1/4 cup light brown sugar
1/4 cup Captain Morgan's spiced rum
1 pineapple, peeled, cored, halved lengthwise into 12 wedges
1 tablespoon butter
2 tablespoons sweetened coconut, toasted
ice cream (optional)

Steps:

  • Combine sugar and rum in a microwave safe bowl. Microwave on high for 1-1/2 minutes or until the sugar has dissolved. Brush the rum mixture evenly over pineapple wedges.
  • Heat butter in a grill pan over medium high heat. Add pineapple; grill 3 minutes on each side or until grill marks form and pineapple is thoroughly heated.
  • Sprinkle with coconut.

Nutrition Facts : Calories 96.6, Fat 2.5, SaturatedFat 1.7, Cholesterol 5.1, Sodium 21.9, Carbohydrate 19.6, Fiber 1.2, Sugar 16.8, Protein 0.5

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 BROWN SUGAR, COCONUT, AND RUM



Grilled Pineapple with Brown Sugar, Coconut, and Rum image

Provided by Melissa Roberts

Categories     Rum     Dessert     Quick & Easy     Backyard BBQ     Coconut     Summer     Grill     Grill/Barbecue     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

1/2 cup sweetened flaked coconut
1 (3 1/2-to 4-pounds) pineapple, peeled
1/2 cup packed dark brown sugar
1/4 cup dark rum
2 teaspoons curry powder (preferably Madras)
1 tablespoon fresh lime juice
Accompaniment: vanilla ice cream

Steps:

  • Toast coconut in a small heavy skillet over medium heat, stirring frequently, until golden-brown, about 5 minutes.
  • Cut pineapple crosswise into 8 slices (about 3/4 inch thick) and core slices. Stir together remaining ingredients in a shallow glass baking dish and add pineapple in 1 layer, turning to coat evenly. Marinate, turning occasionally, 30 minutes.
  • Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .
  • Oil grill rack. Grill pineapple (reserve marinade), covered, turning once, until grill marks appear and pineapple is heated through, about 4 minutes. Serve pineapple with marinade and sprinkle with toasted coconut.

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