Best 9 Barbecued Pineapple With Rum Butter Sauce Recipes

GRILLED PINEAPPLE WITH RUM SAUCE

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.

GRILLED PINEAPPLE WITH BUTTER RUM SAUCE

Steps:

• Combine sugar and 1/3 cup of water in a small pot over medium-low heat. Allow the sugar to dissolve without letting it simmer. Once the sugar has dissolved, let the mix simmer gently until it turns into caramel, roughly 10 plus minutes.
• Once you reach the caramel stage add in the butter and whisk until it's incorporated.
• Allow the mix to come to a simmer again. While whisking, add 1/2 cup water. Keep whisking as the sugars will clump up. Reduce over low heat for 3-4 minutes.
• Lastly, add rum and reduce for another 5 minutes to cook off the alcohol. Set aside to cool while preparing your pineapple.
• To prepare the whole pineapple, core and slice it using the Pineapple slicer. Push the slicer down while twisting. This motion and this truly magic tool will peel, slice and core the pineapple all at the same time! It's AMAZING!
• To grill the pineapple, preheats an outdoor grill or indoor grill pan to high heat. Separate the rings of pineapple and place on the dry hot grill. Cook for 3-4 minutes per side creating nice grill marks.
• Remove from the grill and place 4-6 rings on a plate. Whisk up the rum butter sauce and vanilla ice cream & enjoy! Cover and store the pineapple for up to 2 days. The caramel will keep covered in the fridge for up to 1 month.

SAUTéED PINEAPPLE WITH RUM SAUCE

Steps:

• Cut off and discard core from pineapple quarters, then cut each quarter lengthwise into 5 pieces.
• Heat 1/2 tablespoon butter in a 12-inch heavy skillet over moderate heat until just melted, then add walnuts and cook, stirring, until a shade darker, about 2 minutes. Transfer walnuts with a slotted spoon to paper towels to drain and wipe skillet clean.
• Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté one third of pineapple, turning over occasionally, until golden, 4 to 5 minutes. Transfer to a platter. Sauté remaining pineapple in 2 batches in same manner, using 1 tablespoon butter per batch and transferring to platter.
• While last batch of pineapple cooks, heat sugar, rum, and remaining 2 tablespoons butter in a small heavy saucepan over moderately low heat, stirring, until sugar is dissolved, about 2 minutes. Remove from heat.
• Serve pineapple with sauce spooned on top and sprinkled with walnuts.

BARBEQUED PINEAPPLE

Steps:

• Peel the pineapple and, leaving it whole, cut out the center core. Slice into 8 rings, and place them in a shallow glass dish or resealable plastic bag. In a small bowl, mix together the rum, brown sugar, cinnamon, ginger, nutmeg, and cloves. Pour marinade over the pineapple, cover, and refrigerate for 1 hour, or overnight.
• Preheat grill for high heat. Lightly oil grate.
• Grill pineapple rings 15 minutes, turning once, or until outside is dry and char marked. Serve with remaining marinade.

BARBECUED PINEAPPLE WITH RUM BUTTER SAUCE

Steps:

• Cut the top and bottom off on a fresh pineapple. Take the knife run it down the sides of the skin. Cut the pineapple in wedges. Discard the core.
• Melt the butter and rum together.
• Place the pineapple on the grill and brush with the rum butter mixture.
• Grill until nice grill markings are on the pineapple, about 15 - 20 minutes.
• Options:
• Kebobs: Cut the pineapple in chunks and thread on a wooden skewer (soak the wooden skewers in water first to prevent burning).
• Kids: omit the rum, and use just melted butter.

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 BUTTER-RUM GLAZE AND VANILLA MASCARPONE

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.

BBQ BAKED PINEAPPLE

Steps:

• Cut off crown from pineapple and discard.
• Without peeling, cut pineapple lengthwise into 6 wedges.
• Remove core from each piece.
• With serrated knife, loosen pineapple from outer rind, cut fruit almost through crosswise into wedges but do not remove rind.
• Place each wedge on 12 inch square double sheet of foil.
• Drizzle with maple syrup, sprinkle with rum (if using) and dot with butter.
• Fold up foil, sealing loosely to leave room for steam.
• Cover and bake on grill over medium hot coals or on medium setting for 30 to 40 minutes or until very hot and bubbly.
• Serve hot, topped with whipped cream or ice cream.

GRILLED PINEAPPLE WITH RUM REDUCTION SAUCE

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.