Grilled Pineapple Rumaki Recipes

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PINEAPPLE RUMAKI



Pineapple Rumaki image

I got this from an appetizer book from many years ago that had three different recipes for Rumaki, but this one was/is my favorite. Sweet yet flavorful. When I bring this parties, everyone LOVES them. They fly off the plate! It's a great finger food and can be made in advance (one or two days max) and refridgerated until it is time to serve. I prefer to serve them hot/warm, but they are just as good when cold.

Provided by Efz001 in the Midwe

Categories     Pineapple

Time 45m

Yield 36 rumaki pieces, 36 serving(s)

Number Of Ingredients 4

1 cup French dressing
12 slices bacon
36 pineapple chunks
toothpick

Steps:

  • Combine the french dressing and pineapple chunks in a bag to marinate for 15 minutes.
  • Cut each of the bacon slices into three pieces (1 bacon slice=3 small stripes of bacon).
  • Preheat your oven to broil and set for 350 degrees.
  • After the 15 minutes are up, take the pineapple chunks and wrap them with the bacon and put a wooden toothpick through the bacon and the pineapple to secure the rumaki together.
  • Take a baking sheet and put the rumaki onto the baking sheet.
  • Broil one side of the rumaki until it looks done, which should be around 6-8 minutes depending on how hot your oven is (if you want the rumaki to be crisper, leave it under the broil for a little longer).
  • After the one side of the rumaki is cooked, take the baking sheet out. Grab the toothpick and flip the rumaki to the other side, which is not cooked. (Be careful as the baking sheet will be hot.).
  • Put the baking sheet in the oven again. Broil for another 6-8 minutes.
  • Take the baking sheet out of the oven and let cool for a few minutes.
  • Now get ready to serve the rumaki.

GRILLED PINEAPPLE RUMAKI



Grilled Pineapple Rumaki image

Adapted from Barbecue USA. To set up a three-zone fire on a charcoal grill, rake half the lit coals into a double layer on one-third of the bottom grate. The rest of the coals go in a single layer in the center; the other third of the grate should have no coals. This gives you three different heat zones--a hot zone for searing, a medium zone for cooking, and a safety zone for holding food. Prep time includes marinating time.

Provided by Chocolatl

Categories     Pork

Time 1h15m

Yield 36 rumaki, 12 serving(s)

Number Of Ingredients 9

1/3 cup soy sauce
1/3 cup pineapple juice
2 tablespoons brown sugar (to taste)
1 tablespoon dark sesame oil
1 tablespoon rice vinegar
1 piece fresh ginger, 1-inch long peeled and finely grated
1 very ripe pineapple, peeled. cored, and cut into 36 chunks
12 slices bacon, cut crosswise into thirds
36 sprigs fresh herbs (cilantro, mint, or whatever you wish)

Steps:

  • Combine all marinade ingredients in a nonreactive bowl.
  • Add pineapple and stir.
  • Let marinate 1 hour.
  • Drain marinade and strain into a saucepan.
  • Bring to a boil over high heat.
  • Cook until syrupy, about 5 minutes. Set aside.
  • Wrap each pineapple piece with an herb sprig and a piece of bacon.
  • Secure the bacon with a bamboo skewer or a wooden toothpick.
  • Can be prepared several hours ahead up to this point.
  • Set up grill for three-zone grilling and preheat (see intro for instructions).
  • Brush and oil the grill grate.
  • If using skewers, fold a length of aluminum foil in half lengthwise and place on grate on the edge closest to you, so that it covers all three heat zones. (You will not need the foil if using toothpicks; it's to keep the ends of the skewers from burning.).
  • Place rumaki on hot zone. If using skewers, make sure the ends are on top of the foil shield. Do this in batches if necessary.
  • Grill until bacon is crisp, 2-3 minutes on each side, basting with the reserved marinade syrup.
  • Move to medium or cool zone if the bacon fat causes flareups.
  • Serve drizzled with any remaining glaze.
  • If using toothpicks, be sure to take them out!

GRILLED PINEAPPLE



Grilled Pineapple image

Provided by Ina Garten

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 3

1 large ripe golden pineapple, peeled, cored and cut into 8 to 10 wedges
Good olive oil
1/4 cup honey

Steps:

  • Prepare a charcoal grill with a single layer of hot coals.
  • When the grill is ready, brush the pineapple wedges lightly with the oil and place them on the grill. Cook for 6 to 8 minutes per side until nicely charred and lightly colored. Remove to a serving plate and drizzle with honey.

RUMAKI APPETIZERS



Rumaki Appetizers image

These are a holiday-season "must" in our family. The bacon-wrapped bites are served with a sweet barbecue sauce which is also good with little smoked sausages. -Janice Thomas, Milford, Nebraska

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 14 appetizers.

Number Of Ingredients 6

1/2 cup packed brown sugar
1/4 cup mayonnaise
1/4 cup chili sauce
14 whole water chestnuts, drained
1 can (8 ounces) pineapple chunks, drained
7 bacon strips, halved

Steps:

  • In a small saucepan, combine the brown sugar, mayonnaise and chili sauce. Cook and stir over medium heat until mixture comes to a boil; set aside., Place a water chestnut and pineapple chunk on each piece of bacon; roll up bacon and secure with a toothpick. Place on a broiler pan. Broil 4-5 in. from the heat 4-5 minutes on each side or until bacon is crisp. Serve with sauce.

Nutrition Facts : Calories 92 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 162mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.

GRILLED PINEAPPLE



Grilled Pineapple image

These are SO easy and really good. The hot sauce gives it an extra kick and cuts the sweetness. They can help with patience while the rest of the grilled feast comes together, but be warned, they go quickly!

Provided by GREEGI

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 15m

Yield 12

Number Of Ingredients 5

1 fresh pineapple - peeled, cored and cut into 1 inch rings
¼ teaspoon honey
3 tablespoons melted butter
1 dash hot pepper sauce
salt to taste

Steps:

  • Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
  • Preheat an outdoor grill for high heat, and lightly oil grate.
  • Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

Nutrition Facts : Calories 45.6 calories, Carbohydrate 5.3 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 0.6 g, Protein 0.2 g, SaturatedFat 1.8 g, Sodium 23.1 mg, Sugar 4 g

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



Grilled Pineapple image

Fresh pineapple adds an elegant touch to a barbecue when grilled, topped with butter and maple syrup and sprinkled with nuts. - Polly Heer, Cabot, Arkansas

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 4

1/4 cup maple syrup
3 tablespoons butter, melted
1 fresh pineapple
2 tablespoons chopped macadamia nuts or hazelnuts, toasted

Steps:

  • Combine syrup and butter; set aside. Quarter the pineapple lengthwise, leaving top attached. , Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill, uncovered, over medium heat for 5 minutes. Turn; brush with maple butter. Grill 5-7 minutes longer or until heated through; brush with maple butter and sprinkle with nuts. Serve with remaining maple butter.

Nutrition Facts : Calories 215 calories, Fat 12g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 101mg sodium, Carbohydrate 29g carbohydrate (26g sugars, Fiber 2g fiber), Protein 1g protein.

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