Best 4 Baked Rum Pineapple Recipes

BAKED COCONUT FRENCH TOAST WITH PINEAPPLE-RUM SAUCE

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.

BAKED COCONUT SCALLOPS IN PINEAPPLE-RUM SAUCE

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

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

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!