Rum Grilled Pineapple
Rum Grilled Pineapple
If you want to wow your guests at the end of a barbecue, then put together a Grilled Fresh Rum Pineapple. It takes a little coordination and time to make this eye-pleasing grilled dessert, but pineapple wrapped and toasted over coals is delicious.
Grilled Fresh Rum Pineapple
- 1 fresh pineapple
- 1/4 cup brown sugar (packed)
- 2 TBS butter (or margarine)
- 1/4 cup rum
Stand the pineapple upright. Make three big slices down the side in a triangle shape going top to bottom. Cut in close to the core, but do not break the center core. Do not remove the leaves on top. Save all the pieces, because you put this all back together later.
Cut the pineapple fruit away from the three slices without breaking the hard outside shell. This can be done with a good sharp knife, but I use an electric knife for cutting pineapple. When you have the fruit sliced out, then cut it in bite-sized chunks.
Mix the brown sugar and butter in a bowl. You can melt the butter, but it’s fine to just cut it up in small pieces, since it melts quickly on the grill.
Lay the three pieces of pineapple shell out and evenly divide the pineapple chunks covered in sugar/butter evenly on the shell pieces. Sprinkle the rum over the pineapple chunks.
Get a large size sheet of foil wrap (heavy duty or grill grade). You’ll need 20 inches or so of foil. You want enough to wrap up around the leaves at the end.
Put one shell down close the bottom of the tin foil sheet. Place the core with leaves at the top against the shell. Carefully begin rolling and add the other two shells so that the pineapple is back together and looks like a whole pineapple. This is, of course, the tricky part. It gets easier after you’ve done it a couple of times.
By the time you get the pineapple reassembled, you should have the bottom part covered in tin foil. Bunch the top part up around the leaves at the top. You can have some leaves sticking out. It does not have to be totally covered. Use your hands to crimp the top tight to keep everything together and in place.
After grilling up dinner, put the pineapple over the medium coals. Let it simmer along for 30 to 40 minutes turning once or twice during the process. If you have a big grill and use a lid, then cut the time down to 20 to 25 minutes. Either way works fine.
Have a large pan or casserole dish ready when the pineapple is done. Carefully take the pineapple off the grill. Outdoor cooking gloves are helpful, but you can use tongs. Take the pineapple off and let it rest for 5 minutes or so. Remove the foil wrap. Sprinkle a little (tsp or so per slice) with rum. Serve.