Best 5 Grilled Pineapple With Vanilla Ice Cream And Rum Sauce Recipes
Indulge in a tropical paradise with our grilled pineapple recipe, a harmonious blend of sweet and smoky flavors. This delectable dish tantalizes your taste buds with the perfect balance of caramelized pineapple slices, creamy vanilla ice cream, and a luscious rum sauce. As the pineapple sizzles on the grill, its natural sugars caramelize, creating a mouthwatering aroma that fills the air. The vanilla ice cream adds a cooling contrast to the warm pineapple, while the rum sauce infuses the dessert with a hint of Caribbean warmth.
Prepare to embark on a culinary journey with our comprehensive recipe guide, meticulously crafted to ensure your grilled pineapple creation is a resounding success. We'll guide you through every step, from selecting the ripest pineapples to achieving the perfect grill marks. Discover the art of creating a velvety smooth vanilla ice cream that complements the pineapple's tropical essence. And finally, learn the secrets of crafting an irresistible rum sauce that will elevate your dessert to new heights of flavor.
So gather your ingredients, fire up the grill, and let's embark on a tropical adventure with our grilled pineapple, vanilla ice cream, and rum sauce extravaganza. Your taste buds will thank you for this extraordinary culinary experience.
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.
GRILLED PINEAPPLE WITH VANILLA ICE CREAM AND RUM SAUCE
Steps:
- Cut the top and bottom off of the pineapple, peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
- Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
- While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
- Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.
GRILLED PINEAPPLE WITH BROWN SUGAR, COCONUT, AND RUM
Provided by Melissa Roberts
Categories Rum Dessert Quick & Easy Backyard BBQ Coconut Summer Grill Grill/Barbecue Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
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 BUTTER-RUM GLAZE AND VANILLA MASCARPONE
Provided by Bobby Flay
Categories Rum Dessert Blueberry Pineapple Vanilla Summer Grill/Barbecue Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings; can be doubled for 10 or 12 (no need to double the glaze)
Number Of Ingredients 7
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 PINEAPPLE WITH RUM REDUCTION SAUCE
If you like pineapple upside down cake, you will LOVE this grilled pineapple. Basic ingredients compliment each other perfectly. This is really best when served still hot along with vanilla ice cream, with the warm sauce drizzled on both the pineapple and the ice cream. Prep time does not include time for the pineapple to macerate since that is very flexible.
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.
Tips:
- Choose ripe pineapples: Look for pineapples that have a deep golden color and a slightly sweet smell. Avoid pineapples that are green or have brown spots.
- Use fresh vanilla ice cream: Fresh vanilla ice cream will give you the best flavor. If you don't have fresh ice cream, you can use store-bought vanilla ice cream.
- Make your own rum sauce: Making your own rum sauce is easy and only takes a few minutes. You can find the recipe for rum sauce in the article.
- Grill the pineapple slices over medium heat: This will help to prevent them from burning.
- Serve the grilled pineapple immediately: Grilled pineapple is best served immediately after it is cooked. If you need to make it ahead of time, you can grill the pineapple slices and then store them in the refrigerator for up to 2 days.
Conclusion:
Grilled pineapple with vanilla ice cream and rum sauce is a delicious and easy dessert that is perfect for any occasion. The combination of sweet and tangy pineapple, creamy vanilla ice cream, and rich rum sauce is sure to please everyone. So next time you're looking for a special dessert, give grilled pineapple with vanilla ice cream and rum sauce a try. You won't be disappointed!
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