Grilled Pineapple With Rum Caramel Sauce Grilled Pineapple With Rum Caramel Sauce

Food styling by Claire Stubbs | Prop styling by Lara McGraw Image by: Ronald Tsang

One of the juiciest of fruits, sweet-and-sour pineapple stars in this summer-ready dessert that, topped with a rum-infused caramel sauce, will transport you to the tropics.

  • Prep time 25 minutes
  • Total time 45 minutes
  • Portion size 4 servings

Ingredients

Rum Caramel Sauce:
  • 3/4 cups granulated sugar
  • 1/2 cup 35% cream
  • 1/4 teaspoon salt
  • 1 oz dark rum or bourbon (about 2 tbsp)
  • 1/4 cup unsalted butter , cubed
Pineapple:
  • 4 rounds (1/2 inch thick) pineapple
  • 1 cup 0% Greek yogurt
  • 1/4 cup skinned roasted hazelnuts , chopped
  • 1/4 cup toasted coconut chips (optional)
  • mint leaves (optional)

Method

Rum Caramel Sauce: In saucepan, cook sugar and 3 tbsp water over medium heat, stirring occasionally, until sugar is dissolved, about 3 minutes. Without stirring but brushing down side of pan with pastry brush dipped in cold water, cook until amber in colour, 10 to 12 minutes.

Standing back and averting face, whisk in cream and salt; bring to boil. Cook, whisking, until slightly thickened, about 1 minute. Whisk in rum; remove from heat. Whisk in butter; scrape into bowl. Let stand until thickened, about 30 minutes. 

Pineapple: Meanwhile, preheat barbecue to medium heat (about 350°F); grease grill. Place pineapple on grill; cook, uncovered, flipping once, until grill marked on both sides, 4 to 5 minutes. Transfer to serving platter; let cool slightly. Top with yogurt, hazelnuts and coconut chips (if using); drizzle with Rum Caramel Sauce. Garnish with mint (if using).

Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 64 mg
  • Sugars 22 g
  • Protein 8 g
  • Calories 211
  • Total fat 8 g
  • Potassium 304 mg
  • Cholesterol 16 mg
  • Saturated fat 3 g
  • Total carbohydrate 28 g

%RDI

  • Iron 5
  • Folate 6
  • Calcium 9
  • Vitamin A 4
  • Vitamin C 36
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Grilled Pineapple With Rum Caramel Sauce

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