Grilled Pineapple with Butter Rum Sauce is a tropical treat that combines smoky sweetness with rich, velvety indulgence. The caramelized edges of the pineapple slices offer a satisfying crunch, while the warm, buttery rum sauce adds a luxurious depth of flavor. Perfect for summer gatherings or a cozy dessert, this dish comes together in just 35 minutes, making it as effortless as it is impressive.
Each bite is a delightful contrast of textures—juicy, tender pineapple meets the smooth, decadent sauce infused with hints of vanilla and spice. The grilling process enhances the fruit’s natural sugars, creating a golden, slightly charred exterior that’s irresistible. Whether served as a dessert or a show-stopping side, this recipe promises to transport your taste buds to paradise with minimal effort.
Ingredients for Grilled Pineapple with Butter Rum Sauce
- 1 whole pineapple (cored and sliced, use a pineapple slicer for ease)
- Vanilla ice cream (for serving, substitute with coconut or dairy-free ice cream if preferred)
- Butter Rum Sauce:
- 1 cup (8 oz / 225g) sugar
- 1/3 cup (2 1/2 oz / 75ml) water (for caramel)
- 1/2 cup (4 oz / 115ml) butter (unsalted, softened)
- 1/2 cup (4 oz / 120ml) water (for sauce)
- 1/3 cup (2 1/2 oz / 75ml) dark rum (substitute with rum extract for a non-alcoholic version)
Step-by-Step Instructions
- Prepare the Butter Rum Sauce:
- In a small pot, combine 1 cup sugar and 1/3 cup water over medium-low heat. Stir until the sugar dissolves completely, but do not let it simmer.
- Once dissolved, let the mixture simmer gently until it turns into a golden caramel, about 10 minutes. Watch closely to avoid burning.
- Add 1/2 cup butter and whisk until fully incorporated. Let the mixture simmer again.
- While whisking, slowly add 1/2 cup water. Continue whisking to dissolve any clumps of sugar.
- Reduce the heat to low and simmer for 3-4 minutes.
- Add 1/3 cup dark rum and simmer for another 5 minutes to cook off the alcohol. Remove from heat and set aside to cool.
- Prepare the Pineapple:
- Core and slice the pineapple using a pineapple slicer. Twist the slicer while pushing down to peel, slice, and core the pineapple simultaneously.
- Separate the pineapple rings for grilling.
- Grill the Pineapple:
- Preheat an outdoor grill or indoor grill pan to high heat.
- Place the pineapple rings on the hot grill. Cook for 3-4 minutes per side, or until you achieve nice grill marks.
- Serve:
- Arrange 4-6 grilled pineapple rings on a plate.
- Whisk the cooled Butter Rum Sauce and drizzle it over the pineapple.
- Add a scoop of vanilla ice cream on the side and enjoy immediately!
- Storage:
- Store leftover pineapple in an airtight container for up to 2 days.
- Keep the Butter Rum Sauce covered in the fridge for up to 1 month.
Perfect Pairings: Serving Suggestions
Grilled pineapple with butter rum sauce is a versatile dessert that pairs beautifully with a scoop of vanilla ice cream for a classic combo. For a tropical twist, try it with coconut or mango sorbet. You can also serve it alongside a slice of pound cake or a dollop of whipped cream for added indulgence. For a brunch-friendly option, pair it with yogurt and granola for a sweet and tangy treat.
Storage Secrets: Keeping It Fresh
Store leftover grilled pineapple in an airtight container in the fridge for up to 2 days. The butter rum sauce can be kept in a sealed jar or container in the refrigerator for up to 1 month. To reheat the sauce, gently warm it in a saucepan over low heat, adding a splash of water if needed to thin it out. The pineapple can be enjoyed cold or briefly warmed in the microwave or on the grill.
Time-Saving Tips for Busy Cooks
To save time, use a pre-cored and sliced pineapple from the grocery store. If you’re making the butter rum sauce ahead, prepare it up to a week in advance and store it in the fridge. For quicker grilling, use an indoor grill pan or even a skillet on the stovetop. These small adjustments can shave minutes off your prep and cooking time without sacrificing flavor.
Recipe Variations to Mix It Up
Experiment with different flavors by swapping the dark rum for coconut rum or spiced rum for a unique twist. If you’re not a fan of rum, try using bourbon or omit the alcohol entirely and add a splash of vanilla extract instead. For a spiced version, add a pinch of cinnamon or nutmeg to the butter rum sauce. You can also grill other fruits like peaches or mangoes alongside the pineapple for a mixed fruit dessert.
Grilled Pineapple with Butter Rum Sauce
Ingredients
Pineapple
- 1 whole pineapple cored and sliced
Ice Cream
- vanilla ice cream
Butter Rum Sauce
- 1 cup sugar 8oz/225g
- 1/3 cup water 2 1/2 oz /75ml
- 1/2 cup butter 4oz/115ml
- 1/2 cup water 4oz/120ml
- 1/3 cup dark rum 2 1/2 oz /75ml
Instructions
- Rum Butter Sauce 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.
- Grilled Pineapples 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.
