Grilled Rum Soaked Pineapple With Caramel Glaze Recipes

RUM SOAKED GRILLED PINEAPPLE

Steps:

• Combine the rum and brown sugar in a dish and whisk together until combined.
• Arrange the pineapple slices along the bottom of a 9x13" baking dish and pour the rum and brown sugar mixture over the pineapple. Let it soak for 2-6 hours, flipping the pineapple half way through to allow the rum to soak into both sides.
• Remove the pineapple from the rum mixture and pour the rum mixture into a small saucepan. To make the salted caramel sauce, bring the mixture to a boil over medium high heat and cook until it is slightly thickened and reduced by about 2/3. Remove from the heat and add the cold butter and sea salt. Swirl the saucepan to gently incorporate the butter and set aside.
• Heat a grill pan to medium-high heat. Place the pineapple slices on the preheated grill and cook in batches on each side for 3-5 minutes until caramelized and the grill marks show. Be prepared for a bit of smoke form the sugars if you're cooking inside.
• To serve, place the pineapple ring in a shallow bowl or plate, top with a small scoop of ice cream or 'nice cream in the centre, and drizzle with the salted caramel.

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.

RUM-INFUSED GRILLED PINEAPPLE

Steps:

• Preheat grill to medium high.
• Peel pineapple and cut crosswise into 6 slices.
• In a small bowl, mix rum and sugar.
• Place pineapple in a bowl and drizzle the rum/sugar over the slices.
• Stir well so every piece gets coated (may let stand for 3-5 minutes, to absorb flavors.).
• On a medium hot grill, place the slices for about 5-8 minutes, turning once. Remember to watch closely since the sugars can burn and become overly charred.
• Top with your favorite Ice cream and some whipped topping. (or fresh whipped cream!).

GRILLED PINEAPPLE WITH POUND CAKE AND RUM-CARAMEL SAUCE

Steps:

• Melt the butter in a small saucepan over high heat, add the brown sugar and rum and cook, whisking until the sugar has melted and the mixture is smooth. Whisk in the heavy cream and cook until heated through and slightly thickened. Transfer the mixture to a bowl, keep warm.
• Heat the grill to high.
• Brush the pineapple on both sides with the oil and place on the grill. Grill until golden brown and caramelized on both sides, about 6 minutes. Remove from the grill, stack the slices and cut into chunks. While the pineapple is grilling, place the pound cake on the grill until lightly golden brown on both sides, about 20 seconds on each side. Remove the pineapple from the grill and, when cool enough to handle, either slice or cut into chunks.
• Top each piece of pound cake with some of the pineapple and drizzle with the caramel-rum sauce. Top with more pound cake, vanilla ice cream and a maraschino cherry, if desired.