Best Coconut Rum Soaked Pineapple Recipes

Coconut Rum Soaked Pineapple Recipe - (5/5) image

Provided by á-6416

Number Of Ingredients 2

16 ounces (1 Pint) Coconut Rum
1 Fresh Pineapple, peeled & cored

Steps:

Cut Pineapple into bite size chunks. Place in medium bowl & Pour Coconut Rum over Pineapple. Cover & Refrigerate approx. 24 hours. Drain, reserving Rum. Serve pineapple in tropical flavored cocktails or as an alcoholic appetizer. The reserved Rum can be served alone or with additional Pineapple Juice.

Roasted Pineapple with Rum-Vanilla Sauce and Coconut image

Yield serves 6

Number Of Ingredients 9

1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon salt
1 1/2 cups hot water
1/2 cup white rum
1/2 vanilla bean, scraped
1 pineapple
1/2 cup shredded coconut, toasted (see page 88)
1 pint rum raisin ice cream

Steps:

Preheat the oven to 400°F. In a pot, stir together the sugar, cornstarch, and salt. Add the hot water slowly, whisking constantly. Place the pot over high heat and bring the mixture to a simmer while continuing to whisk. Turn off the heat once the sauce has thickened, 3 to 5 minutes. Add the rum and the vanilla scrapings; stir to incorporate.
Cut the top and bottom off the pineapple with a large sharp knife. Stand the pineapple up on the counter and slice off the rind from top to bottom; then cut it into thirds lengthwise. Cut the wedges in half the short way so you have six thick chunks; remove the cores. Put the pineapple wedges on a nonstick cookie sheet and ladle them with half of the rum sauce. Bake for 30 minutes; then switch the oven to broil and cook until the pineapple is caramelized, 10 to 15 minutes. Serve a hunk of pineapple covered with remaining rum sauce, toasted coconut, and 2 scoops of ice cream.