This is a fun dessert from the grill and a great way to wrap up your party! Grilling pineapple caramelizes the sugars, complimented by the dark rum, then over ice cream? A great dessert!
1 whole ripe pineapple peeled cored and sliced
3 oz high quality dark rum, Meyers or Gosling
4 tablespoons brown sugar
1 cup unsweetened pineapple juice
2 tablespoons peanut oil
1/2 cup butter
Vanilla or vanilla bean ice cream – as much as your cardiologist will allow
Peel, cored and slice the pineapple ½ inch thick. Place slices in bowl and pour one ounce (shot) of rum over and toss. Let sit and marinate for a half hour.
Prepare a hot grill, toss the pineapple with the peanut oil and grill the pineapple. Go for nice defined grill marks but with care not to burn it. When you have nice marks on both sides remove from grill and cool. When cooled break up into large chunks or chop. Not too small, the grill marks look great.
Set up some bowls with your ice cream in the freezer.
In a large sauté pan melt the butter over low heat, when melted add the brown sugar, then when melted into the butter add the pineapple juice. Raise heat to high and reduce the pineapple juice by 75%. Add the pineapple and toss, stand back carefully add the rum, FLAMES will occur. When the flames die down, viola you are ready to go. Spoon over the ice cream and enjoy.
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