Best Rum Infused Grilled Pineapple Recipes

RUM-INFUSED GRILLED PINEAPPLE

Steps:

• Preheat grill to medium high.
• Peel pineapple and cut crosswise into 6 slices.
• In a small bowl, mix rum and sugar.
• Place pineapple in a bowl and drizzle the rum/sugar over the slices.
• Stir well so every piece gets coated (may let stand for 3-5 minutes, to absorb flavors.).
• On a medium hot grill, place the slices for about 5-8 minutes, turning once. Remember to watch closely since the sugars can burn and become overly charred.
• Top with your favorite Ice cream and some whipped topping. (or fresh whipped cream!).

GRILLED PINEAPPLE WITH RUM SAUCE

Steps:

• Preheat grill to 400° F. cleaning and oiling the grates well. Peel, cut and core the pineapple into 6-8 rings that are approximately 3/4 - 1 inch thick. Brush the pineapple rings lightly with oil or melted butter.
• While the grill preheats, combine the brown sugar, rum, cinnamon, butter (if using it) and pinch of salt. Bring the mixture to a boil and stir everything together. Reduce the heat to medium-low and let the sauce simmer until it's reduced and thick enough to coat the back of a spoon, about 5 minutes. Pour the sauce into a jar or serving bowl and set aside while the pineapple grills.
• Place the pineapple rings onto the grill and cover with the lid. Grill for 2-3 minutes or until they're golden brown and have grill marks, then flip them over and grill another 2-3 minutes.
• Remove the pineapple from the grill. Serve the pineapple with a scoop of vanilla ice cream, rum sauce and toasted slivered almonds on top.

RUM BUTTERED GLAZED GRILLED PINEAPPLE WITH VANILLA SCENTED MASCARPONE

Steps:

• Melt butter, sugar and rum in a small saucepan. Grill pineapple on both sides until golden brown, about 2 to 3 minutes per side. Spoon rum glaze over grilled pineapple.
• Whisk together mascarpone and vanilla seeds. Top each slice of pineapple with a dollop of vanilla mascarpone. Garnish with a few fresh blueberries.

PINEAPPLE RUM FLAMBé RECIPE

Steps:

• Place brown sugar in a shallow soup bowl. Press each pineapple ring into the brown sugar, coating both sides.
• Heat butter in a large, heavy skillet on medium-low heat. When hot, place pineapple slices in the skillet in a single layer. Cook for 3 to 4 minutes until nicely browned. Flip the slices and brown the other side.
• Move skillet far from the heat source, carefully pour in warmed rum , and ignite with a long match or barbecue lighter to flambé. Return to heat and let the alcohol burn off. Remove from heat and let rest for 5 minutes. (Depending on the size of the pineapple, you may need to do this in two skillets.)
• Pineapple slices may be served simply, with the pan sauce, or as a topping for pound cake or over ice cream .

RUM-GLAZED GRILLED PINEAPPLE WITH LIME CRèME FRAîCHE

Steps:

• Heat the rum in a small pan over a low heat with 50ml water and stir in the sugar until it dissolves. Turn the heat up to medium and bring to the boil. Boil for 2-3 mins until the mixture thickens slightly. Remove from the heat. Stir in the spices. Mix the crème fraîche with the lime zest and juice in a separate bowl.
• Arrange the coals on one side of the barbecue and light (or see tip below for cooking indoors). When the flames have died down and the coals are ashen, lay the pineapple wedges over the coals. Cook for 2-3 mins until char marks appear, then turn over.
• Brush the pineapple wedges with the rum syrup and cook for 10 mins more, moving them around the grill using tongs so they don't burn. When ready, they will be golden and soft. Remove from the barbecue, sprinkle with the chilli, if using, and serve with the lime crème fraîche.

FRESH PINEAPPLE RUM

Steps:

• Place pineapple in a large glass container. Pour in rum, covering pineapple completely.
• Store container on a cool, dark shelf, stirring and tasting once a day, until rum reaches desired flavor, at least 1 week but preferably 2.
• Strain out pineapple before serving.

PINEAPPLE-GINGER INFUSED RUM

Steps:

• In a 2-quart glass jar with a lid, combine pineapple, ginger, and rum. Refrigerate 1 to 2 weeks, gently shaking jar each day, until rum is flavored to taste. Strain rum through a fine-mesh sieve into an airtight glass container and refrigerate, up to 2 months.

GRILLED PINEAPPLE WITH BUTTER-RUM GLAZE AND VANILLA MASCARPONE

Steps:

• 1. Combine the rum, butter, and sugar in a small saucepan and simmer, whisking often, until the sugar has melted and the mixture is slightly thickened, about 10 minutes. (The glaze can be made a few days in advance, cooled, covered, and kept refrigerated. Bring to room temperature before using.)
• 2. Cut the vanilla bean lengthwise in half and scrape out the seeds with the tip of a sharp knife. Whisk the mascarpone and vanilla seeds together. (The mascarpone can be made a day in advance, covered, and kept refrigerated.)
• 3. Heat your grill to high.
• 4. Grill the pineapple slices, brushing frequently with the glaze, until browned, 2 to 3 minutes per side.
• 5. Remove the pineapple to a platter or serving plates and top each slice with a dollop of vanilla mascarpone. Garnish with a few fresh blueberries. Serve immediately.

GRILLED MAHI-MAHI WITH PINEAPPLE RUM GLAZE

Steps:

• In a saucepot over medium heat, add the butter, red onion, shallots and garlic. Cook for 3 minutes until the onions are soft, but not brown. Add the grilled pineapple, honey, dark rum, pineapple juice and green onions. Bring to a boil, remove from heat and set aside.
• Season to taste with salt and pepper.
• Preheat grill to medium high.
• Place the Mahi-mahi on a flat surface and rub with seasoning, pressing the spice gently into the meat. Brush lightly with olive oil. Grill for three to four minutes per side, glazing liberally with pineapple glazing syrup until the fish is just cooked through, tender and flakes lightly.