Grilled Pineapple with Butter Rum Sauce
Grilled Pineapple with Butter Rum Sauce is a tropical treat that combines smoky sweetness with rich, velvety indulgence. Perfect for summer gatherings or a cozy dessert, this dish comes together in just 35 minutes, making it as effortless as it is impressive.
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.
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