Best Pineapple Caramel Sauce Recipes

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.

MINI PINEAPPLE UPSIDE-DOWN CAKES WITH RUM CARAMEL SAUCE

Steps:

• Make the rum caramel sauce: Combine the sugar and hot water in a heavy saucepan, and cook over high heat until the sugar has dissolved, about 1 minute. Continue to cook, swirling the pan occasionally but never stirring the sugar mixture, until the mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove the pan from the heat and immediately add the heavy cream (be careful -- the mixture will splatter). Return the pan to the heat and reduce the heat to medium. Cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes. Remove the pan from the heat and stir in the rum, vanilla, and butter. Serve warm.
• Make the cakes: Preheat oven to 350 degrees. Generously butter six 10-ounce (3 1/2-by-2 1/2-inch) ramekins and place on a rimmed baking sheet.
• Melt 8 tablespoons butter in a small saucepan. Add brown sugar and a pinch of salt, and cook, stirring, until sugar is melted and sauce is smooth, about 3 minutes. Divide caramel mixture evenly between ramekins. Using a 3 1/2-inch round cutter, trim pineapple slices to fit into the bottom of each ramekin. Use a small round cutter to remove the core from pineapple rounds, and place one round in the bottom of each ramekin.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the remaining 10 tablespoons butter, granulated sugar, and vanilla seeds until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Whisk together flour, baking powder, and 1/2 teaspoon salt. Gradually add flour mixture to butter mixture in 3 additions, alternating with milk and starting and ending with flour mixture.
• Divide batter between prepared ramekins. Bake until golden and a toothpick inserted into centers comes out clean, 30 to 35 minutes. Let cakes cool 1 minute before inverting onto serving plates. Serve warm with rum sauce.

GRILLED PINEAPPLE WITH CARAMEL DIPPING SAUCE

Steps:

• In small saucepan, place unwrapped caramels, half-and-half and rum flavoring. Heat over low to medium-low heat, stirring, until sauce is thick and smooth. Keep warm until ready to serve.
• Preheat grill to medium hot. Grill pineapple slices about 6 minutes on each side until pineapple softens and turns slightly more yellow in color. Turn; grill other side.
• Place grilled pineapple slices on cutting board. Cut each slice into bite-size pieces. Discard core pieces.
• Arrange pineapple equally on 4 dessert plates; drizzle caramel sauce over pineapple, or dip pineapple chunks into caramel sauce.

CANYON RANCH GRILLED GOLDEN PINEAPPLE WITH CARAMEL SAUCE

Steps:

• Combine sugar, 2 1/2 tbsp water, and corn syrup in a medium-sized saucepan. Simmer over low heat until sugar dissolves, about 5 minutes. Continue to cook until sugar is dark in color. Slowly add milk and butter and whip briskly with wire whisk until sauce is smooth. Keep warm. Preheat grill pan over medium heat. Grill pineapple 2 to 3 minutes on each side or until grill marks appear. Place 2 slices on each plate and drizzle with 2 tbsp caramel sauce. Garnish each plate with 1 tbsp macadamias.

GRILLED PINEAPPLE NAPOLEONS WITH COCONUT CARAMEL SAUCE

Steps:

• 1. FOR CARAMEL SAUCE: Combine the sugar and coconut milk in heavy saucepan. Bring to a boil over medium heat, whisking to dissolve the sugar. Simmer briskly until thick, golden and very flavorful, about 5 minutes or so, whisking often. Remove the pan from the heat and let the sauce cool to room temperature.
• 2. FOR THE NAPOLEONS: Place 1 phyllo sheet on a flat work surface. Coat with cooking spray, and sprinkle evenly with 1/2 tsp. sugar. Top with 1 phyllo sheet; coat again with cooking spray, and sprinkle with 1/2 tsp. sugar. Cut phyllo stack into thirds lengthwise; cut each in half, creating 6 even rectangular stacks. Repeat procedure with remaining phyllo sheets, cooking spray, and 1 tsp. sugar.
• 3. Grill phyllo stacks, without grill lid, over medium-low heat, 1 to 2 minutes on each side or until lightly browned. Set aside till ready to assemble.
• 4. Next sprinkle the cinnamon sugar mixture on both sides of the pineapple slices. Grill the pineapple on med heat until warmed through and softened. Remove from grill onto a plate and get ready to assemble the napoleons.
• 5. Place 1 grilled phyllo stack on each of 6 serving plates; top with pineapple slices. Drizzle caramel sauce evenly on top of pineapple slices. Top each with 1 grilled phyllo stack. Top with fresh whipped cream or ready whip and drizzle with more caramel sauce. Serve immediately while pineapple is still warm.

CHESS PIE WITH BLACKENED PINEAPPLE SALSA AND CARAMEL SAUCE

Steps:

• Make dough:
• Stir together flour, sugar, and salt in a large bowl (or pulse in a food processor). Add butter and shortening and blend with your fingertips or a pastry blender (or pulse) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 4 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
• Squeeze a small handful: If dough doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. (Do not overwork dough or pastry will be tough.)
• Turn out dough onto a work surface and form into a ball, then flatten into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 1/2 hours.
• Make salsa while dough chills:
• Heat 2 tablespoons oil in a 12-inch heavy skillet over high heat until it shimmers. Sear pineapple in 2 batches, turning once, until well blackened, about 6 minutes per batch, adding remaining tablespoon oil between batches. Transfer to paper towels to drain and cool briefly, then cut pineapple into 1/4-inch pieces, discarding core.
• Whisk together lime zest, lime juice, rum, and brown sugar in a medium bowl. Stir in pineapple and chill until ready to use.
• Make caramel sauce:
• Bring sugar and water to a boil in a 10-inch heavy skillet, stirring until sugar has dissolved, then wash down any sugar crystals from side of skillet with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally, until dark amber, 7 to 8 minutes. Cool 2 minutes, then whisk in butter, cream, and yogurt. Transfer to a bowl and chill.
• Make tart shell:
• Preheat oven to 375°F with rack in middle.
• Roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11-inch round (about 1/8 inch thick), then fit into tart pan. Trim excess dough flush with rim, then press side to make dough come up slightly above rim. Lightly prick bottom all over with a fork, then chill 30 minutes.
• Line tart shell with foil and fill with pie weights. Bake on a baking sheet until side is set and edge is pale golden, about 15 minutes. Carefully remove foil and weights and continue to bake until pale golden all over, about 25 minutes more, loosely covering edges with foil if they get too dark. Cool shell in tart pan 15 minutes.
• Make filling and bake pie:
• Reduce oven temperature to 350°F.
• Whisk together eggs, yolks, and sugar in a large bowl, then whisk in remaining ingredients. Transfer filling to tart shell and bake until a light crust forms on top and filling is set 3 inches from edge but center is still wobbly, 45 to 50 minutes (filling will be slightly puffed and will continue to set as it cools).
• Serve slightly warm or at room temperature, topped with pineapple salsa and drizzled with caramel sauce.

PINEAPPLE CARAMEL SAUCE

Steps:

• In small bowl, combine 3/4 cup reserved pineapple liquid and cornstarch; blend well.
• Melt butter in medium saucepan. Add cornstarch/pineapple juice mixture and brown sugar; blend well. Bring to a boil over medium-high heat, stirring constantly. Boil 1 minute.
• Stir in pineapple and cherries. Cook for another 1 1/2 minutes.
• Serve warm over ice cream, or along side custard tart.

PINEAPPLE WITH CARAMEL SAUCE

Steps:

• 1. Unwrap all caramels in bag and set aside.
• 2. In a saucepan, heat unwrapped caramels, half and half cream and vanilla on low-medium heat just until caramels are melted and mixture is semi-soft and mixed well. Turn off heat.
• 3. Place equal amounts of pineapple chuncks on each plate. Pour equal amounts of caramel sauce in small dipping bowls. Serve and Enjoy!