Grilled Pineapple With Rum Reduction Sauce Recipes

EASY (& FLAMELESS!) PINEAPPLE FOSTER

Steps:

• In a small bowl, mix together rum, brown sugar, and cinnamon. Then in a glass baking dish (or other container), lay out the pineapple rings and pour the rum mixture over them. Toss to coat, then let soak for at least 15 minutes, flipping the pineapple midway through.
• When you are ready to cook the pineapple, strain out the extra rum sauce from the pan of pineapple, and transfer it to a small saucepan. Bring the sauce to a simmer over medium-high heat, then reduce heat to medium-low and simmer for about 6-8 minutes, or until reduced by half. Set aside.
• While the sauce is cooking, heat a grill pan or saute pan over medium-high heat until hot. Lightly grease the pan with cooking spray. Add pineapple slices in an even layer (you may need to do this in multiple batches) and cook for 1-2 minutes per side until browned and grill marks appear. Transfer to a serving plates, and set aside. Repeat with remaining pineapple.
• Top each pineapple ring with a scoop of ice cream and drizzle with rum sauce. (If desired, you can also lightly dust the pineapple with some extra cinnamon.) Serve immediately.

GRILLED PINEAPPLE WITH BUTTER RUM SAUCE

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 VANILLA ICE CREAM AND RUM SAUCE

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 RUM REDUCTION SAUCE

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.

RUM BUTTERED GLAZED GRILLED PINEAPPLE WITH VANILLA SCENTED MASCARPONE

Steps:

• Melt butter, sugar and rum in a small saucepan. Grill pineapple on both sides until golden brown, about 2 to 3 minutes per side. Spoon rum glaze over grilled pineapple.
• Whisk together mascarpone and vanilla seeds. Top each slice of pineapple with a dollop of vanilla mascarpone. Garnish with a few fresh blueberries.

GRILLED PINEAPPLE WITH BUTTER-RUM GLAZE AND VANILLA MASCARPONE

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.