Best 4 Baked Rum Pineapple Recipes

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Indulge in a tropical paradise with our delectable Baked Rum Pineapple, a symphony of flavors that will tantalize your taste buds. This classic dessert combines the sweet and juicy pineapple with the warmth of rum, creating a harmonious balance of flavors. The pineapple is carefully hollowed out and filled with a mixture of brown sugar, butter, and spices, infusing it with a rich and aromatic flavor. The addition of rum elevates the dish to a new level of sophistication, adding a subtle hint of boozy warmth. Bake it to perfection, and you'll be rewarded with a golden-brown crust and a tender, juicy interior that will leave you craving more. The article features two irresistible variations of this classic recipe: one with a traditional rum sauce and the other with a delectable coconut-rum sauce. Both sauces complement the pineapple perfectly, offering unique flavor profiles that will cater to different preferences.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED COCONUT FRENCH TOAST WITH PINEAPPLE-RUM SAUCE



Baked Coconut French Toast with Pineapple-Rum Sauce image

Add some Caribbean flair to your standard French toast with coconut and pineapple.

Provided by Kempstr

Categories     Breakfast and Brunch     French Toast Recipes

Time 8h50m

Yield 8

Number Of Ingredients 12

6 large eggs
1 (13.5 ounce) can light coconut milk
2 tablespoons white sugar
1 teaspoon vanilla extract
¼ teaspoon salt
16 (1 1/4-inch thick) diagonal slices French bread
1 cup packed sweetened flaked coconut
1 (6 ounce) can unsweetened pineapple juice
½ cup packed brown sugar
4 ½ cups frozen pineapple chunks
2 tablespoons butter
2 tablespoons dark rum

Steps:

  • Line a 13x18-inch sheet pan with parchment paper. Whisk eggs in a deep bowl, then whisk in coconut milk, sugar, vanilla, and salt until sugar is dissolved. Submerge each slice of bread in egg mixture, turning over several times, until saturated, then transfer to prepared sheet pan. Pour remaining egg mixture over bread and chill, covered with plastic wrap, at least 8 hours or up to 24 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Press coconut evenly into bread. Bake in upper third of oven until cooked through and golden, 30 to 35 minutes.
  • Meanwhile, bring pineapple juice and brown sugar to a simmer over medium heat, stirring. Add pineapple chunks and bring to a boil, stirring, then cook over medium-high heat, stirring occasionally, 10 minutes. Add butter and rum and simmer, stirring, until butter is melted. Keep warm, covered, off heat.
  • Serve French toast with warm pineapple-rum sauce.

Nutrition Facts : Calories 520.7 calories, Carbohydrate 84.1 g, Cholesterol 125 mg, Fat 15.3 g, Fiber 3.7 g, Protein 11.2 g, SaturatedFat 8.3 g, Sodium 514.9 mg, Sugar 52.7 g

BAKED COCONUT SCALLOPS IN PINEAPPLE-RUM SAUCE



Baked Coconut Scallops in Pineapple-Rum Sauce image

This dish is from Cuba but is reminiscent of most Caribbean cuisines. It consists of fresh sea scallops served with a delicious Pineapple-Rum Sauce. It can be enjoyed anytime of the year, but it's especially fitting for the warmer summer months when it can be enjoyed with a chilled Mojito, daiquiri or piña colada. Take...

Provided by Vickie Parks

Categories     Seafood

Time 30m

Number Of Ingredients 14

1/2 to 1 Tbsp canola oil (enough to coat baking dish)
PINEAPPLE-RUM SAUCE
1 Tbsp cuban rum (such as bacardi)
1/4 cup banana, cut into small chunks
1/4 cup pineapple chunks
1/2 cup lite coconut milk
1/4 cup orange juice
1 tsp lime juice (fresh squeezed is preferred)
1 pinch sea salt
SCALLOPS
12 large sea scallops (about 1 to 1 1/4 pounds total)
1/2 cup all-purpose flour
2 large eggs
1/2 cup grated coconut

Steps:

  • 1. Preheat oven to 350°F. Lightly coat bottom of 9-inch baking dish with oil; set aside.
  • 2. Place Pineapple-Rum Sauce ingredients in a food processor, and puree until smooth. Set aside.
  • 3. Place flour in a shallow dish. Crack eggs into a separate shallow dish, and beat with a fork until smooth. Place grated coconut in a separate shallow dish.
  • 4. Dredge scallops in the flour, turning 2 or 3 times until well coated. Then roll scallops in the beaten egg until coated on all sides. The roll scallops in coconut until well coated.
  • 5. Placed coconut-covered scallops in baking sheet so they don't overlap. Bake for 15 to 18 minutes or until the coconut begins to turn a light golden brown (but don't let the coconut burn).
  • 6. While the scallops are baking, warm the Pineapple-Rum Sauce (for about 3 to 4 minutes in a saucepan over medium heat on the stove, or about 30 to 45 seconds in a microwave oven).
  • 7. For each serving, arrange 3 coconut-encrusted scallops on each plate, and spoon about 1/4 cup of the warm Pineapple-Rum Sauce over the scallops. Serve immediately while still warm.

BAKED RUM PINEAPPLE



Baked Rum Pineapple image

Make and share this Baked Rum Pineapple recipe from Food.com.

Provided by Julie Bs Hive

Categories     Dessert

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 6

2 fresh pineapple, with tops on
1/2 cup dark brown sugar
1/2 cup molasses
2 teaspoons cinnamon
2 tablespoons butter, softened
1/3 cup dark rum

Steps:

  • DAY BEFORE:.
  • Combine the molasses, brown sugar, cinnamon, butter and rum to form a paste. Chill. Remove from refrigerator at least 1/2 hour before using.
  • 2 hours before your party:.
  • Cut the pineapples, including the leafy tops, into quarters. Cut out the core and cut pineapple off of the skin and into bite size pieces. Return it to the shell.
  • Place the pineapples onto foil lined baking sheets and cover the leafy tops with foil. Brush the pineapple pieces with the rum mixture. Cover with plastic until ready to bake.
  • To bake:
  • Preheat oven to 350 degrees. Bake the pineapple until glazed and brown, 12 to 15 minutes. Arrange on a platter with toothpicks, and serve warm. Bake one pineapple at a time, because this is always eaten up quickly, and you will want to have more to serve later in the party.

CREAMY COCONUT AND RUM BAKED PINEAPPLE



Creamy Coconut and Rum Baked Pineapple image

I came up with this as a solution to leftover coconut milk and a fresh pineapple. And even on Weight Watchers, it was worth saving points for this dessert. The whole recipe has a total of 8 points. The rum for this dessert should be golden- a light rum will not produce the same depth of flavour. Number of servings will depend on the size of pineapple used- increase the sauce if using a large pineapple.

Provided by Shuzbud

Categories     Dessert

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 5

1 medium fresh pineapple
2 tablespoons brown sugar (I use Brown Sugar Splenda)
3 tablespoons coconut milk
3 tablespoons golden rum
whipped cream (optional topping)

Steps:

  • Preheat the oven to 300°F or 150°C (this is the temperature I use although my oven is fan-assisted so if yours is not, you may wish to use a higher temperature).
  • Peel and core the pineapple. Slice it into bite-size chunks and lay flat in one layer on a baking tray (I use pyrex).
  • Scatter the brown sugar/brown sugar Splenda evenly over the top.
  • In a glass, mix the coconut milk with the rum. Pour over the pineapple and put in the oven.
  • Cook for 30-35 minutes uncovered, turning and stirring every 10 minutes.
  • Serve the pineapple chunks warm with the sauce drizzled over the top. Whipped cream would also be a good addition!

Tips:

  • Choose ripe, sweet pineapple for the best flavor.
  • Use a sharp knife to cut the pineapple into even slices.
  • Soak the pineapple slices in the rum mixture for at least 30 minutes, or up to overnight.
  • Bake the pineapple slices at a high temperature to caramelize the sugar and create a delicious glaze.
  • Serve the pineapple slices with whipped cream, ice cream, or your favorite dessert.

Conclusion:

Baked rum pineapple is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and tangy flavor, this dish is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give baked rum pineapple a try.

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