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    You are here: Home » Food » Dessert Recipes » Grilled Rum Soaked Pineapple

    Grilled Rum Soaked Pineapple

    March 8, 2022 By Mary Leave a Comment

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    Jump to Recipe
    Grilled Rum-Soaked Pineapple
    Grilled Rum-Soaked Pineapple
    Grilled Rum-Soaked Pineapple
    Grilled Rum-Soaked Pineapple

    Rum Soaked Pineapple is the perfect way to use grilled pineapple. We’re marinating the pineapple in a rum soak (and then reducing that marinade into a thick caramel sauce), grilling the pineapple, and then finishing with that rum-caramel drizzle. Serve with ice cream and you have a decadent grilled dessert idea that will amaze your guests.

    Rum soaked grilled pineapple with glaze.
    Drop your favorite ice cream over the grilled pineapple rings and top with the rum caramel glaze.

    When you are outside, soaking in some amazing weather, and want to maximize your grilling time, consider grilling all your courses, including dessert. So many fruits grill up incredibly well, making for easy and festive desserts. We were inspired to make the pineapple shine in this recipe, while adding a little more texture and flavor with a dark rum marinade. This one is easy and quick, and is totally restaurant worthy.

    Rum Soaked Grilled Pineapple Highlights

    • The marinade will add a rich and decadent flavor to the pineapple.
    • As the pineapple slices cook over direct heat, they will sweeten and develop a savory char.
    • Reduce the marinade to a caramel-like glaze for even more flavor.
    • Serve over ice cream for the perfect grilled dessert.
    Jump to:
    • Rum Soaked Grilled Pineapple Highlights
    • Ingredients for Rum Soaked Pineapples
    • Preparation
    • Pineapple Rum Soak Marinade
    • How to Grill Pineapple
    • Rum Caramel Glaze
    • More Grilled Pineapple Recipes
    • Grilled Rum Soaked Pineapple with Caramel Glaze

    Ingredients for Rum Soaked Pineapples

    This recipe may not have many ingredients, but when you put them all together in the right order it becomes magical. The main star here is fresh pineapple. From there it’s about the rum for the quick marinade. We like dark rum for this. One that isn’t too expensive, but still one you would drink on its own. Dark rum has more of that richer flavor than lighter rums. So be sure to seek out a dark rum.

    From there it’s about balancing sweet and spice flavors. We use cinnamon and dark brown sugar in the marinade so it doesn’t make the pineapple taste too bitter from the alcohol.

    For the caramel drizzle, we’re using that same marinade, and reducing it with some freshly squeezed orange juice, a little more dark brown sugar, and some unsalted butter. When this combination is reduced over heat, it becomes thick and magical like a caramel sauce (but better).

    Then finish these incredible grilled rum soaked pineapples with your favorite ice cream, in this case Vanilla Bean.

    Preparation

    Raw Pineapple cut into Slices

    Using a sharp and sturdy knife, remove the base of the pineapple first. Next, remove the pineapple top. This gives a stable pineapple to remove the bark.

    Using the knife, carefully start from the top of the pineapple and work your way down removing the pineapple bark. Turn and continue until all the bark is removed. You’ll need to finely trim off some pieces that remain as you turn it.

    If you have a coring tool this is a good time to remove the core (before you make the slices). If you don’t have a coring tool lay the pineapple sideways and cut into six to eight slices (depending on the size of your pineapple). The average pineapple should yield at least six thick slices. Then, using your knife, remove the rough core of the pineapple slices, which is hard in texture and not always pleasant to eat.

    Note: The fresher the pineapple, the softer the core will be, so you may not want to remove it if it’s soft and fresh.

    Pineapple Rum Soak Marinade

    The marinade will soak into the pineapple slices giving a depth of flavor after it’s grilled. Start with a large baking dish. Lay the pineapple slices in the dish. In a large measuring cup mix your rum, sugar, and cinnamon. Pour the marinade directly over the pineapple slices.

    Pouring the rum soak marinade into a pan of pineapple slices.

    Let the marinate sit for 15 minutes and then flip the pineapple slices. Let continue to marinate the other side for 15 minutes. Then it’s ready to grill and make the glaze. ***Remove the pineapple slices and save the marinade!

    Sequence: The best sequence for making this dish is:

    1. Marinate the rum soaked pineapples while warming up the grill (the grill will take roughly 15 to 20 minutes to warm up).
    2. Make the caramel sauce.
    3. Grill pineapple. The sauce will be ready when the warm pineapple slices are plated.

    How to Grill Pineapple

    You can see more details about how to grill pineapple, but we’re using a medium heat to get a nice grill crust for flavor, but avoiding flare ups from the alcohol in the marinade.

    • Prepare the grill for direct heat with an internal temperature of 375 degrees Fahrenheit.
    • Place the pineapple slices over the direct heat for 5 to 7 minutes and then flip. You should see some nice grill marks. Continue to grill another 4 to 5 minutes or you see nice char or grill marks.
    • Remove from heat and prepare to serve the pineapple while still warm.
    Grilled Pineapple slices over direct heat on the grill.

    Rum Caramel Glaze

    After removing the rum soaked pineapple slices from the marinade, pour the remaining sauce into a small sauce pan, and then add the orange juice and brown sugar and bring heat to medium. The marinade should start to simmer (but avoid boiling). Keep it at a simmer and reduce in half (about 5 to 6 minutes). Remove from heat and then add the butter. Whisk in the butter, and as you whisk you’ll note that the texture will firm up, but not harden.

    Place a grilled pineapple slice on a plate, and add a scoop of ice cream and then drizzle with the glaze over the top.

    Pouring rum glaze over ice cream and grilled pineapple.

    Additional topping ideas can include crushed macadamia nuts, crushed pistachios, or even shaved milk chocolate and sea salt.

    Explore More Dessert Recipes

    More Grilled Pineapple Recipes

    • How to Grill Pineapple
    • Grilled Pineapple Coleslaw
    • Smoked Pork Shoulder with Grilled Pineapple Sliders
    Pouring rum glaze over ice cream and grilled pineapple.

    Grilled Rum Soaked Pineapple with Caramel Glaze

    An easy and decadent grilled pineapple dessert. Soaked in rum and finished with a caramel sauce, this Grilled Rum Soaked Pineapple is incredible!
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    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Total Time: 45 minutes
    Servings: 6 people
    Calories: 354kcal
    Author: Mary Cressler | Vindulge
    Cost: $15.00

    Ingredients

    • 1 whole pineapple (peeled, cored, and sliced into 6-8 slices)
    • ½ cup dark rum
    • 2 tablespoons dark brown sugar, (light works fine too)
    • ½ teaspoon ground cinnamon
    • 6 scoops vanilla bean ice cream

    Glaze

    • rum marinade (from above)
    • 1 tablespoon freshly squeezed orange juice
    • 1 tablespoon dark brown sugar
    • 1 tablespoon unsalted butter
    Prevent your screen from going dark

    Instructions

    • Rum Marinade: In a large baking dish, add the pineapple slices. In a separate measuring cup, mix together the rum, sugar, and cinnamon. Pour the rum mixture directly over the pineapple wedges and let the marinate sit for 15 minutes, and then flip the pineapple and continue to marinate the other side for 15 minutes. Remove the pineapple slices and save the marinade!
    • Preheat Grill: Prepare the grill for direct heat using lump charcoal with an internal temperature of 375 degrees Fahrenheit. Do this while the pineapple is marinating.
    • Grill Pineapple: Place the pineapple slices over the direct heat for 5 to 7 minutes and then flip. You should see some nice grill marks. Continue to grill another 4 to 5 minutes or you see nice char or grill marks. Remove from grill.
    • Serve: Place a warm pineapple slice on a plate and add a scoop of ice cream, and then drizzle with the rum caramel glaze and enjoy.

    Rum Caramel Glaze

    • After removing the pineapple slices from the marinade, transfer the remaining rum marinade into a small sauce pan, and add the orange juice and brown sugar and bring to a medium heat. The marinade should start to simmer (but NOT boiling). Simmer and reduce in half (about 5 to 6 minutes). Remove from heat and then add the butter. Whisk the butter, and as you whisk you’ll note that the texture will firm up, but not harden. Serve warm.

    Notes

    Prepping the Pineapple: Using a sturdy and sharp knife, remove the base of the pineapple first. Next, remove the top. This gives a stable pineapple to remove the bark.
    Using the knife, carefully start from the top of the pineapple and work your way down removing the pineapple bark. Turn and continue until all the bark is removed. You’ll need to finely trim off some pieces that remain as you turn it.
    If you have a coring tool this is a good time to remove the core (before you make the slices). If you don’t have a coring tool lay the pineapple sideways and cut into 6 to 8 slices. The average pineapple should yield at least 6 slices. Then using your knife, remove the core of the pineapple, which is hard in texture and not always pleasant to eat.
    Sequence: The best sequence for making this dish is to marinate the pineapple first, while the grill is warming up, and then make the caramel sauce so it is warm when the pineapple is done grilling. 
    Toppings: Consider smoked almonds as a topping with a touch of sea salt. Crushed nuts (like macadamia nuts) also work well. About ¼ cup of crushed nuts is good for six servings.
     
    Find the perfect wine pairing at the Vindulge Wine Shop

    Nutrition

    Calories: 354kcal | Carbohydrates: 36g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 107mg | Potassium: 276mg | Fiber: 1g | Sugar: 32g | Vitamin A: 620IU | Vitamin C: 2mg | Calcium: 175mg | Iron: 1mg
    Tried this recipe? We would love to see!Mention @vindulge or use the hashtag #vindulge

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    Mary-Cressler-Sept-2015-smI'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, and founder of Vindulge and author of Fire + Wine cookbook.  Thanks for stopping by!

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