Broiled Pineapple With Rum Sauce Recipes

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BROILED PINEAPPLE WITH RUM SAUCE



Broiled Pineapple With Rum Sauce image

Make and share this Broiled Pineapple With Rum Sauce recipe from Food.com.

Provided by lazyme

Categories     Pineapple

Time 15m

Yield 3 serving(s)

Number Of Ingredients 7

1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
6 slices fresh pineapple or 6 wedges fresh pineapple
2 tablespoons unsalted butter
1/2 cup brown sugar
1/4 cup dark rum
1/2 teaspoon vanilla extract

Steps:

  • TO PREPARE PINEAPPLE:
  • Preheat the broiler.
  • In a bowl, combine the sugar and cinnamon.
  • Arrange the pineapple on a broiler tray and sprinkle the top with half of the sugar-cinnamon mixture.
  • Broil for 5 minutes, or until the pineapple is lightly browned.
  • Turn the pineapple over, sprinkle with the remaining sugar-cinnamon mixture, and broil for 5 minutes longer, or until lightly browned.
  • Place the broiled pineapple on dessert plates.
  • 2. TO PREPARE SAUCE: In a sauté pan over medium heat, melt the butter and brown sugar, then cook for 3 minutes. Add the rum and vanilla. Spoon the sauce on the pineapple and serve.

Nutrition Facts : Calories 397.1, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.4, Sodium 17.4, Carbohydrate 74, Fiber 2.6, Sugar 67.6, Protein 1

GRILLED PINEAPPLE WITH VANILLA ICE CREAM AND RUM SAUCE



Grilled Pineapple with Vanilla Ice Cream And Rum Sauce image

Provided by Ellie Krieger

Categories     dessert

Time 30m

Yield 8 servings

Number Of Ingredients 6

1 (3 to 4 pound) pineapple
Nonstick cooking spray
2 teaspoons butter
1/4 cup brown sugar
1/4 cup rum
1 pint light vanilla ice cream

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 BUTTER-RUM GLAZE AND VANILLA MASCARPONE



Grilled Pineapple with Butter-Rum Glaze and Vanilla Mascarpone image

Provided by Bobby Flay

Categories     Rum     Dessert     Blueberry     Pineapple     Vanilla     Summer     Grill/Barbecue     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings; can be doubled for 10 or 12 (no need to double the glaze)

Number Of Ingredients 7

1 cup dark rum
12 tablespoons (1 1/2 sticks) unsalted butter
1/4 cup light brown sugar
1 vanilla bean
8 ounces mascarpone
1 ripe pineapple, peeled and sliced into 1/4-inch-thick rounds
1/2 cup fresh blueberries

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.

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.

WARM PINEAPPLE SUNDAES WITH RUM SAUCE



Warm Pineapple Sundaes with Rum Sauce image

Pineapple, rum and sugar have a longstanding and flavorful relationship that takes on new meaning when you add ginger and butter and turn up the heat. -Jamie Miller, Maple Grove, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2 servings.

Number Of Ingredients 7

4 fresh pineapple spears (about 8 ounces)
1/2 cup packed brown sugar
2 tablespoons dark rum
3/4 teaspoon ground ginger
4 teaspoons butter, cut into small pieces
2 scoops vanilla ice cream or low-fat frozen yogurt
4 gingersnap cookies, crushed

Steps:

  • Preheat oven to 425°. Place pineapple in 1-qt. baking dish. In a small bowl, combine the brown sugar, rum and ginger; spoon over pineapple. Dot with butter. , Bake, uncovered, until pineapple is lightly browned and sauce is bubbly, 8-10 minutes. Place ice cream in 2 dessert dishes; top with pineapple and sauce. Serve immediately with crushed cookies.

Nutrition Facts : Calories 536 calories, Fat 16g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 221mg sodium, Carbohydrate 95g carbohydrate (78g sugars, Fiber 2g fiber), Protein 4g protein.

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