Grilled Pineapple with Rum Caramel Sauce

Why hello, Pineapple. Aren’t you summery.

What’s that? You want a tan? What a coincidence, me too! Sadly I just freckle.

Feeling a little naked today are we? May I suggest some rummy caramel sauce?

And a wee bit of vanilla ice cream to cool you down?

There now, perfectly tanned and perfectly dressed and perfectly, perfectly summer.

Grilled Pineapple with Rum Caramel Sauce

If, like me, you’re sans grill 350 days of the year, feel free to give the pineapple spears a good sear in a skillet over high heat. For ease of consumption, feel free to hack your pineapple into chunks after grilling.

1 whole pineapple, peeled, cored and cut lengthwise into 8 spears
1 stick (4 oz) unsalted butter
1/2 c pineapple juice
3/4 c brown sugar
1/2 c dark rum
3 T light corn syrup
Juice from 1 small lime
A pinch of salt
1/3 c heavy cream
Vanilla ice cream

  • Grill pineapple over medium-high heat until nicely charred and slightly cooked (~5 min per side). Set aside
  • Meanwhile, in a large saucepan over medium-high heat, combine the butter, pineapple juice, brown sugar, rum, corn syrup, lime juice and salt
  • Cook, stirring, until sugar dissolves and ingredients are well combined
  • Bring to a strong simmer and cook, stirring infrequently, until sauce is reduced by half and thick enough to coat a wooden spoon (just eye-ball the thickness- when it looks like caramel sauce, stop!)
  • Stir in cream and remove from heat
  • Place a scoop of ice cream and a grilled pineapple spear in a pretty glass and top with the caramel sauce
  • Sprinkle with sea salt if you’re really feeling fancy

2 thoughts on “Grilled Pineapple with Rum Caramel Sauce

  1. this sauce looks great, we have been given a few bottles of mango rum. I’m going to try your recipie with it for ice cream

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