Best 12 Sautéed Pineapple With Rum Sauce Recipes

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Indulge in a tropical culinary journey with our delectable Sauteed Pineapple with Rum Sauce. This exotic dish tantalizes the taste buds with its vibrant flavors and aromatic symphony. Savor the succulent pineapple slices, caramelized to perfection and infused with the warmth of rum sauce. As you dive into this delectable treat, let the sweet and tangy notes of pineapple dance upon your palate, harmoniously complemented by the rich, buttery sauce delicately infused with the essence of rum. Whether you're seeking a dessert to impress your guests or a unique twist on a classic fruit dish, this Sauteed Pineapple with Rum Sauce is sure to leave a lasting impression. Embark on this culinary adventure and discover the perfect balance of sweetness, tang, and tropical flair.

Here are our top 12 tried and tested recipes!

GRILLED PINEAPPLE WITH RUM SAUCE



Grilled Pineapple with Rum Sauce image

Provided by Danae Halliday

Categories     Dessert

Time 20m

Number Of Ingredients 7

1 pineapple, peeled and sliced into 6-8 rings with the core removed
1/2 cup dark rum
1/4 cup dark brown sugar
2 teaspoons butter (optional)
1/4 teaspoon ground cinnamon
Pinch of salt
Vanilla ice cream and toasted slivered almond for serving on top of the pineapple.

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.

Nutrition Facts : Calories 179 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 48 grams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

GRILLED PINEAPPLE WITH VANILLA ICE CREAM AND RUM SAUCE



Grilled Pineapple with Vanilla Ice Cream And Rum Sauce image

Provided by Ellie Krieger

Categories     dessert

Time 30m

Yield 8 servings

Number Of Ingredients 6

1 (3 to 4 pound) pineapple
Nonstick cooking spray
2 teaspoons butter
1/4 cup brown sugar
1/4 cup rum
1 pint light vanilla ice cream

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.

RUMMY PINEAPPLE AND CREAM



Rummy Pineapple and Cream image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h25m

Yield 2 servings

Number Of Ingredients 10

2 tablespoons dark rum
1 tablespoon brown sugar
1 teaspoon vanilla extract
2 cups cubed fresh pineapple
4 tablespoons (1/2 stick) butter
1/4 cup sweetened coconut flakes
1/2 cup heavy whipping cream, chilled
1 tablespoon powdered sugar
Splash of vanilla extract
4 scoops vanilla ice cream

Steps:

  • For the pineapple: Mix together the rum, brown sugar and vanilla extract in a medium bowl. Add the pineapple and toss until well coated. Cover and refrigerate for at least 1 hour.
  • For the coconut garnish: In a dry saute pan over medium-low heat, toast the coconut flakes until light golden, 4 to 5 minutes. Set aside.
  • Set a saute pan over medium heat. Add the butter and marinated pineapple, bring to a simmer and simmer until thickened, about 10 minutes.
  • For the whipped cream: Just before serving, whip the cream, powdered sugar and vanilla extract until lightly thickened.
  • Divide the pineapple between 2 bowls, spooning over the extra sauce. Top each bowl with half of the ice cream, whipped cream and toasted coconut.

SAUTéED PINEAPPLE WITH PECAN RUM SAUCE



Sautéed Pineapple with Pecan Rum Sauce image

My husband said it was to pretty to eat. But he gobbled it down and wanted more.

Provided by patricia taylor

Categories     Other Desserts

Time 20m

Number Of Ingredients 7

1/4 c instant flour(wondra brand)
1/4 c packed brown sugar
1/4 Tbsp toasted chopped pecans, or other toasted nuts
2 Tbsp unsalted butter
1 Tbsp vegetable oil
1/4 c heavy cream
vanilla ice cream for serving

Steps:

  • 1. You can sauté the pineapple without the Wondra flour, although it won't brown as evenly or have a crisp crust.
  • 2. Measure the flour into a pie plate. In a Pyrex measuring cup, combine 1/4 cup of the pineapple juice with the rum, sugar, and nuts; set aside.
  • 3. Pat the pineapple dry. One at a time, lightly dredge the pineapple rings in the flour and put them on a wire rack. Heat the butter and oil over medium heat in a 12 inch skillet. When the butter begins to darken slightly, increase the heat to medium high and add the pineapple rings to the skillet. Sauté until golden brown on one side 2 to 3 minutes; turn the pineapple over and sauté until golden brown on the other side, 2 to 3 minutes. Transfer the pineapple to four dessert plates. Carefully add the rum mixture to the empty skillet; simmer and reduce until syrupy, 1 to 2 minutes. Remove from the heat and stir in the cream. Spoon a portion of the sauce over each plate and serve immediately with the ice cream.

WARM PINEAPPLE SUNDAES WITH RUM SAUCE



Warm Pineapple Sundaes with Rum Sauce image

Pineapple, rum and sugar have a longstanding and flavorful relationship that takes on new meaning when you add ginger and butter and turn up the heat. -Jamie Miller, Maple Grove, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2 servings.

Number Of Ingredients 7

4 fresh pineapple spears (about 8 ounces)
1/2 cup packed brown sugar
2 tablespoons dark rum
3/4 teaspoon ground ginger
4 teaspoons butter, cut into small pieces
2 scoops vanilla ice cream or low-fat frozen yogurt
4 gingersnap cookies, crushed

Steps:

  • Preheat oven to 425°. Place pineapple in 1-qt. baking dish. In a small bowl, combine the brown sugar, rum and ginger; spoon over pineapple. Dot with butter. , Bake, uncovered, until pineapple is lightly browned and sauce is bubbly, 8-10 minutes. Place ice cream in 2 dessert dishes; top with pineapple and sauce. Serve immediately with crushed cookies.

Nutrition Facts : Calories 536 calories, Fat 16g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 221mg sodium, Carbohydrate 95g carbohydrate (78g sugars, Fiber 2g fiber), Protein 4g protein.

SAUTEED PINEAPPLES IN DARK PUERTO RICAN RUM ANDCOCONUT FLAMBE SAUCE ON VANILLA ICE CREAM



Sauteed Pineapples in Dark Puerto Rican Rum andCoconut Flambe Sauce on Vanilla Ice Cream image

Provided by Food Network

Categories     dessert

Time 40m

Yield 4 servings

Number Of Ingredients 9

4 (3-inch) puff pastry rounds
1/2 fresh pineapple, peeled and diced
4 ounces cream of coconut
4 ounces brown sugar
7 ounces pineapple juice
4 ounces toasted shredded coconut, plus extra for garnish
2 cinnamon sticks
4 ounces dark Puerto Rican rum
Vanilla ice cream

Steps:

  • Preheat the oven to 350 degrees F. Bake the puff pastry rounds until golden brown, about 10 to 15 minutes. When golden, remove and let cool.
  • Saute pineapple with coconut cream, brown sugar, pineapple juice, coconut, and cinnamon sticks. When pineapple caramelizes, remove from the heat and carefully add the dark rum. Return to the heat and carefully flambe. Cook until the alcohol cooks off and the flames die out. Remove from heat.
  • To assemble, in large serving bowl or cup, place puff pastry round first in the center. Scoop out ice cream and place on round. Serve warm pineapple-rum sauce over ice cream. Garnish with some extra toasted coconut or with half cinnamon stick.

PINEAPPLE WITH RUM SAUCE



Pineapple with Rum Sauce image

A very nice tart and rum flavored dessert. I tried this fantastic recipe in a restaurant in Waikiki and finally developed my own version.

Provided by William Uncle Bill

Categories     Frozen Desserts

Time 22m

Yield 4 serving(s)

Number Of Ingredients 6

1 large fresh pineapple
4 tablespoons butter
1/2 cup dark brown sugar, packed and divided
1/2 cup dark rum (of your choice)
1 tablespoon fresh lemon juice
1 cup vanilla ice cream

Steps:

  • Remove pineapple leaves and discard.
  • Quarter pineapple lengthwise and cut out and discard cores.
  • With a sharp knife, cut fruit from rinds, keeping rinds intact and reserving them.
  • Cut pineapple crosswise into 1/4 inch thick slices.
  • In a medium size saucepan, melt butter; add 5 tablespoons brown sugar, rum, lemon juice and bring to a light boil.
  • Reduce heat and cook over moderate heat for 1 minute, stirring continuously.
  • Add pineapple slices, stir to coat and cook for 1 minute, stirring occasionally.
  • Preheat broiler to HIGH.
  • Line a shallow baking pan with aluminum foil.
  • Place reserved rinds in prepared pan and with a fork and a spoon return pineapple pieces to rinds, arranging to near original shape.
  • Spoon remaining sauce over pineapple.
  • Sprinkle top of pineapple with remaining brown sugar.
  • Broil pineapple about 3 inches from broiler elements until slightly charred and heated through, about 6 to 8 minutes.
  • Serve pineapple hot with icecream if desired.

PUERTO RICAN PINEAPPLE RUM CAKE



Puerto Rican Pineapple Rum Cake image

Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious. At Wessel family Christmases at Grandmother Esther's house in Miami Beach, the main courses were Florida-centric, but the desserts were not. This particular rum cake was often served by one of Wessel's aunts. "I think all the Irish side of our family loved it because it was loaded with rum," he says, joking that they'd often add more to the glaze than the recipe called for. The alcohol will burn off, but you can also omit the rum glaze and just serve with ice cream.

Provided by Kris Wessel

Categories     Cake     Rum     Fruit     Dessert     Bake     Christmas     Tropical Fruit     Pineapple     Pecan     Birthday     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 Servings

Number Of Ingredients 17

For the glaze and the pineapples:
1/2 cup packed light brown sugar
1 1/2 cups dark rum
1/4 cup unsalted butter
1/2 pineapple, cored and cut into 1/4-inch-thick slices
For the cake:
1 cup (2 sticks) unsalted butter
2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
1 teaspoon dark rum
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 cup crushed pecans
Vanilla ice cream for serving
Special Equipment
1 (9-inch) square cake pan

Steps:

  • Position a rack in the middle of the oven and preheat to 350°F.
  • Make the glaze and pineapples:
  • In a small saucepan over moderate heat, combine the brown sugar and 1 cup rum, and bring to a simmer. Continue simmering, stirring occasionally, until reduced by about 1/3. Whisk in the butter. Add the pineapple slices, gently stirring to coat them in the glaze, then let them sit for about 3 minutes. Transfer the pineapple slices to the bottom of a 9-inch square cake pan, arranging them to cover the bottom.
  • Make the cake:
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on high until light and fluffy, about 3 minutes. Add the eggs, one at a time, and beat on medium until fully incorporated. Add the vanilla and rum, and beat for 30 seconds. Fold in the flour and salt. Scrape the batter (it will be thick) over the pineapples in the pan. Sprinkle the pecans over the batter and bake until a tester inserted in the center comes out clean, about 1 hour and 10 minutes. Let the cake cool on a rack for 15 minutes then flip it onto a serving plate so that the pineapples are on top. DO AHEAD: The cake be baked in advance, covered, and kept at room temperature up to 10 hours.
  • To serve:
  • In a small saucepan over moderate heat, combine the rum glaze and the remaining 1/2 cup rum and warm until heated through. Cut the cake into squares and serve with vanilla ice cream and warm rum glaze.

BROILED PINEAPPLE WITH RUM SAUCE



Broiled Pineapple With Rum Sauce image

Make and share this Broiled Pineapple With Rum Sauce recipe from Food.com.

Provided by lazyme

Categories     Pineapple

Time 15m

Yield 3 serving(s)

Number Of Ingredients 7

1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
6 slices fresh pineapple or 6 wedges fresh pineapple
2 tablespoons unsalted butter
1/2 cup brown sugar
1/4 cup dark rum
1/2 teaspoon vanilla extract

Steps:

  • TO PREPARE PINEAPPLE:
  • Preheat the broiler.
  • In a bowl, combine the sugar and cinnamon.
  • Arrange the pineapple on a broiler tray and sprinkle the top with half of the sugar-cinnamon mixture.
  • Broil for 5 minutes, or until the pineapple is lightly browned.
  • Turn the pineapple over, sprinkle with the remaining sugar-cinnamon mixture, and broil for 5 minutes longer, or until lightly browned.
  • Place the broiled pineapple on dessert plates.
  • 2. TO PREPARE SAUCE: In a sauté pan over medium heat, melt the butter and brown sugar, then cook for 3 minutes. Add the rum and vanilla. Spoon the sauce on the pineapple and serve.

Nutrition Facts : Calories 397.1, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.4, Sodium 17.4, Carbohydrate 74, Fiber 2.6, Sugar 67.6, Protein 1

EASY SAUTEED PINEAPPLE



Easy Sauteed Pineapple image

This is so quick, easy, and delicious. It is good alone, or over vanilla ice cream, or over poundcake.

Provided by Recipe Reader

Categories     Dessert

Time 5m

Yield 2 serving(s)

Number Of Ingredients 3

1 1/2 cups fresh pineapple, cut into chunks
1 tablespoon butter
2 tablespoons brown sugar

Steps:

  • In a saute pan, combine butter and sugar over medium heat.
  • Add pineapple and cook for 5 minutes.

ROASTED PINEAPPLE WITH RUM-VANILLA GLAZE



Roasted Pineapple with Rum-Vanilla Glaze image

Thick pineapple wedges are caramelized in the oven with dark rum, brown sugar, and vanilla bean, and topped with a scoop of snowy vanilla ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

1 pineapple (about 4 1/2 pounds), peeled, cut lengthwise into eighths, and cored
1 1/2 tablespoons dark rum
1 1/2 tablespoons packed light-brown sugar
1/2 vanilla bean, seeds scraped to loosen
2 teaspoons unsalted butter
1 pint best-quality vanilla ice cream

Steps:

  • Preheat oven to 375. Place pineapple wedges on a rimmed baking sheet. Stir together rum, brown sugar, and vanilla bean and seeds in a small bowl. Brush rum mixture onto pineapple. Dot pineapple tops with butter.
  • Roast until liquid has evaporated and pineapple has caramelized, about 30 minutes. Let pineapple cool slightly in dish on a wire rack. Serve warm or at room temperature topped with ice cream.

ROASTED PINEAPPLE WITH RUM SAUCE



Roasted Pineapple with Rum Sauce image

Light the oven, get out the brown sugar, and you are in for a special (roasted) pineapple treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h15m

Number Of Ingredients 7

1 medium pineapple (3 pounds)
3 tablespoons unsalted butter
1/3 cup packed light-brown sugar
2 tablespoons honey
1/2 teaspoon pumpkin pie spice or ground cinnamon
1 tablespoon dark rum
Raspberry sorbet, for serving

Steps:

  • Preheat oven to 400 degrees, with rack in upper third. Using a chef's knife, slice off top and bottom ends of pineapple. Following the fruit's natural shape and working from top to bottom, slice off skin in strips; cut away any "eyes." Quarter lengthwise; remove tough core. Cut each quarter into 4 pieces lengthwise.
  • Place butter in an 8-inch square (2-quart) baking dish, and melt in oven, 6 minutes.
  • Arrange pineapple in the dish. In a small bowl, stir together brown sugar, honey, pie spice, and rum.
  • Spoon sugar mixture over pineapple. Bake until tender and bubbly, about 1 hour. Serve warm or at room temperature with sorbet, if desired.

Tips:

  • Choose ripe pineapple: The riper the pineapple, the sweeter and more flavorful it will be. Look for pineapples with a golden-yellow color and a slightly soft feel.
  • Cut the pineapple properly: To cut the pineapple, first remove the top and bottom. Then, cut the pineapple lengthwise into quarters. Remove the core from each quarter and then cut the quarters into bite-sized pieces.
  • Use a heavy skillet: A heavy skillet will help to evenly distribute the heat and prevent the pineapple from sticking.
  • Don't overcrowd the skillet: If you overcrowd the skillet, the pineapple will not cook evenly. Cook the pineapple in batches if necessary.
  • Cook the pineapple until it is golden brown: This will help to caramelize the pineapple and give it a delicious flavor.
  • Make the rum sauce ahead of time: The rum sauce can be made up to 2 days ahead of time. This will allow the flavors to meld together.
  • Serve the pineapple immediately: The pineapple is best served immediately after it is cooked. However, it can be stored in the refrigerator for up to 3 days.

Conclusion:

Sautéed pineapple with rum sauce is a delicious and easy-to-make dessert. It is perfect for a special occasion or a weeknight treat. The pineapple is caramelized and has a slightly sweet and tangy flavor. The rum sauce is rich and flavorful, and it perfectly complements the pineapple. This dessert is sure to be a hit with everyone who tries it.

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