Best Rum Spiked Grilled Pineapple With Toasted Coconut Recipes

Grilled Pineapple with Brown Sugar, Coconut, and Rum image

Provided by Melissa Roberts

Yield Makes 4 servings

Number Of Ingredients 7

1/2 cup sweetened flaked coconut
1 (3 1/2-to 4-pounds) pineapple, peeled
1/2 cup packed dark brown sugar
1/4 cup dark rum
2 teaspoons curry powder (preferably Madras)
1 tablespoon fresh lime juice
Accompaniment: vanilla ice cream

Steps:

Toast coconut in a small heavy skillet over medium heat, stirring frequently, until golden-brown, about 5 minutes.
Cut pineapple crosswise into 8 slices (about 3/4 inch thick) and core slices. Stir together remaining ingredients in a shallow glass baking dish and add pineapple in 1 layer, turning to coat evenly. Marinate, turning occasionally, 30 minutes.
Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .
Oil grill rack. Grill pineapple (reserve marinade), covered, turning once, until grill marks appear and pineapple is heated through, about 4 minutes. Serve pineapple with marinade and sprinkle with toasted coconut.

Grilled Pineapple with Cream image

Provided by Ree Drummond Bio & Top Recipes

Categories dessert

Time 45m

Yield 4 servings

Number Of Ingredients 11

1 large pineapple, peeled and cored
2 limes, zested and juiced (zest reserved for whipping cream)
2 tablespoons coconut rum
1 tablespoon dark agave syrup
Pinch kosher salt
1 tablespoon olive oil
1 cup heavy cream
1 tablespoon dark agave syrup
Reserved lime zest
8 to 10 mint leaves
Dark agave syrup, for drizzling

Steps:

For the pineapple: Slice the pineapple into 1-inch rounds and place in a large bowl.
Mix together the lime juice, coconut rum, agave syrup and salt in a small bowl. Add the marinade to the pineapple and gently toss to coat. Cover and let marinate for at least 20 minutes.
When ready, preheat a grill or grill pan over medium heat. Brush the grill with the olive oil and grill the pineapple for about 3 minutes per side; there should be noticeable grill marks, but it should still be firm in texture. Remove to a serving platter.
For the whipped cream: Meanwhile, in the bowl of an electric mixer fitted with a whisk attachment, add the cream, agave syrup and the reserved lime zest. Whip until stiff peaks form, 2 to 3 minutes.
To serve: Top the grilled pineapple with generous mounds of the whipped cream, scatter over mint leaves and drizzle with agave syrup.

Grilled Pineapple With Rum Reduction Sauce image

Provided by Catfish Charlie

Categories Dessert

Time 17m

Yield 4 serving(s)

Number Of Ingredients 4

Steps:

Cut the pineapple into 8 wedges, remove core and rind with a knife.
Place the wedges into a freezer bag with the brown sugar, seal the bag and massage brown sugar onto the wedges.
Allow the pineapple to macerate in the brown sugar for anywhere from two hours to two days; refrigerate if macerating more than a few hours. The pineapple should release enough juice to dissolve the brown sugar completely.
Heat the grill to medium heat.
Add the vanilla and rum to the bag, seal and shake.
Remove the pineapple from the bag and place it on the grill.
When the pineapple becomes caramel colored on the bottom side, rotate it. Repeat for each of the 3 sides of each wedge, then remove from the grill.
Pour the juice from the bag into a saucepan and reduce over medium heat to a thick syrup (be careful of flare-ups during the first minutes since there will be alcohol from the rum and vanilla extract).
Serve the pineapple alongside a main dish or serve with ice cream and drizzle with the reduction sauce.