Jamaican Pineapple Foster Recipes

EASY PINEAPPLE FOSTER RECIPE

Steps:

• In a small bowl, mix together rum, brown sugar, and cinnamon. Then in a glass baking dish, layout 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 to 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 and cook for 1 to 2 minutes per side until browned and grill marks appear. Transfer to a serving plate, and set aside. Repeat with remaining pineapple.
• Top each pineapple ring with a scoop of ice cream and drizzle with rum sauce. Serve immediately.

PINEAPPLE FOSTER

Steps:

• Put all ingredients, except pineapple, in deep saucepan.
• Cook and stir for 5 minutes, or until the sugar is dissolved.
• Add pineapple, and cook and stir for 6-8 minutes, until sauce has thickened slightly, and pineapple is tender.
• Remove from heat and let stand for 5 minutes.
• Add butter and stir until smooth.

JAMAICAN PINEAPPLE FOR THE BBQ

Steps:

• Cut off crown (leafy part) of pineapple and slice it in half lengthwise.
• Cut each half lengthwise again into 3 wedges.
• Remove the hard, middle core of all 6 wedges by slicing it off with a knife.
• Carefully cut each wedge into 1 inch slices, but do not cut through the skin.
• In a saucepan, bring honey, rum, brown sugar and butter to a boil.
• Place pineapple on a well-oiled grill grid.
• Indirect or low heat works best.
• Baste with rum mixture.
• Continue cooking for 30 minutes, turning and basting every 10 minutes, until pineapple is light brown.
• ENJOY!

PINEAPPLE FOSTER

Steps:

• Melt butter and sugar in heavy medium nonstick skillet over medium heat, stirring constantly. Add rum and nutmeg and stir until very thick and syrupy, about 2 minutes. Add pineapple and stir just to heat through. Spoon pineapple and sauce over ice cream.