Best 5 Brown Sugar And Rum Glazed Pineapple With Coconut Cooks Illust Recipes
Welcome to the world of tantalizing flavors and enticing aromas, where the classic combination of brown sugar, rum, and pineapple merges effortlessly with the tropical essence of coconut. Let's embark on a culinary journey to find the best recipe for the delectable "Brown Sugar and Rum Glazed Pineapple with Coconut." Prepare to unveil a dish that strikes the perfect balance between sweetness, warmth, and exotic charm, leaving your taste buds delighted and your kitchen filled with irresistible aromas.
Let's cook with our recipes!
BROWN SUGAR AND RUM-GLAZED PINEAPPLE WITH COCONUT (COOK'S ILLUST
Make and share this Brown Sugar and Rum-Glazed Pineapple With Coconut (Cook's Illust recipe from Food.com.
Provided by Debbie R.
Categories Dessert
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Toast coconut by putting it on a baking sheet and baking at 350 degrees. Stir once or twice. It takes 6-8 minutes.; Let it cool.
- Melt butter in a large nonstick skillet over medium high heat. Add rum, then sprinkile the brown sugar evenly over mixture. Cook until slightly thickened, about 1 minute.
- Lay the spears in the pan. Lower heat to medium low. Cook until deep golden and slightly browned on both sides, about 8 minutes. Transfer the pineapple spears to a serving platter.
- Return thhe pan with glaze to medium-high. Simmer until thickened, about 1 minute. Pour the glaze over the pineapple. Sprinkle with coconut before serving.
BROWN SUGAR GLAZED PINEAPPLE
Steps:
- Preheat the broiler. Remove skin and "eyes" from pineapples and slice into 3/4-inch rounds; remove core if you wish or just thickly coat each slice with a layer of brown sugar. Set slices on a broiler pan.
- Place the pan under the broiler as close to the heat as possible and broil until the sugar is caramelized, about 3 minutes keep your eye on the pineapple to make sure it does not burn.
- Remove slices from the broiler pan and set on plates; garnish with drops of port wine if you wish.
GRILLED PINEAPPLE WITH BROWN SUGAR, COCONUT, AND RUM
Provided by Melissa Roberts
Categories Rum Dessert Quick & Easy Backyard BBQ Coconut Summer Grill Grill/Barbecue Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Toast coconut in a small heavy skillet over medium heat, stirring frequently, until golden-brown, about 5 minutes.
- Cut pineapple crosswise into 8 slices (about 3/4 inch thick) and core slices. Stir together remaining ingredients in a shallow glass baking dish and add pineapple in 1 layer, turning to coat evenly. Marinate, turning occasionally, 30 minutes.
- Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .
- Oil grill rack. Grill pineapple (reserve marinade), covered, turning once, until grill marks appear and pineapple is heated through, about 4 minutes. Serve pineapple with marinade and sprinkle with toasted coconut.
BROWN SUGAR RUM GLAZE
I found this recipe during the Christmas 2009 season in a local newspaper. I haven't tried it myself yet but it looks delicious. The recipe says it is a great glaze for rum cake but I bet it would be fabulous over vanilla pound cake too.
Provided by Roxanne J.R.
Categories Dessert
Time 15m
Yield 1 9" bundt cake
Number Of Ingredients 5
Steps:
- In a small pan melt 3 tablespoons butter and 3 tablespoons of brown sugar.
- Cook 5-8 minutes until bubbly and brown.
- Add 3 tablespoons dark rum and whisk for about 1 minute.
- Remove from heat, add 2 cups sifted icing/confectioners' sugar and 1 tablespoons evaporated milk.
- Pour over cake.
CALYPSO RUM, PINEAPPLE, GINGER AND BROWN SUGAR MARINADE/GLAZE
An easy concoction that I made to give barbequed meats a bit of a spicy kick! With all the elements of the Caribbean - Dark Rum, Barbados Brown Sugar, Tropical Pineapple Juice and Fresh Ginger. This will make enough marinade/glaze for about 6 pork chops or pork steaks, 6 chicken breasts etc. Reserve a little of the marinade/glaze to dribble over the cooked meats just before serving. (NOT the marinade/glaze that the meat has been soaking in - as it will contain raw meat juices!)
Provided by French Tart
Categories Pineapple
Time P1DT5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the ingredients together, store in a clean bottle or jam jar and allow to blend for at least 24 hours.
- Marinade your choice of meat or poultry in the marinade/glaze for at least 4 hours - but preferably 24 hours.
- Cook over a barbeque basting well - and reserve a little of the marinade/glaze to dribble over the top of the cooked meat/poultry.
- (NOT the marinade/glaze that the meat has been soaking in - as it will contain raw meat juices!).
Nutrition Facts : Calories 90.7, Fat 4.6, SaturatedFat 0.6, Sodium 2.6, Carbohydrate 8.9, Fiber 0.1, Sugar 7.6, Protein 0.2
Tips:
- For the best flavor, use fresh pineapple. If using canned pineapple, be sure to drain it thoroughly.
- Use light or dark brown sugar, depending on your desired flavor. Dark brown sugar will give a richer, more caramelized flavor.
- Add a splash of rum to the glaze for an extra layer of flavor. You can use any type of rum, but a dark rum will give a deeper flavor.
- Garnish the pineapple with toasted coconut flakes for a tropical touch.
- Serve the pineapple warm or at room temperature. It can be served as a side dish or dessert.
Conclusion:
Brown sugar and rum glazed pineapple with coconut is a delicious and easy-to-make dish that is perfect for any occasion. The pineapple is tender and juicy, and the glaze is sweet and tangy. The coconut adds a nice crunch and a tropical flavor. This dish is sure to be a hit with your family and friends.
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