Best 6 Coconut Rum Soaked Pineapple Recipes

COCONUT SORBET WITH RUM SOAKED GRILLED PINEAPPLE

Steps:

• In a medium saucepan combine the sugar, coconut milk, salt, vanilla bean and shredded coconut. Bring the mixture to a light simmer on medium-low heat and stir until the sugar is dissolved. Cover the pot with a lid and turn off the heat. Steep the mixture for one hour.
• Place a fine mesh sieve over a clean bowl and strain the mixture removing as much liquid as possible. (See note #1 below) Press the coconut with the back of a metal spoon removing all liquid. Make sure the vanilla bean is scraped clean, then remove it and discard (See note #2 below).
• Cover and refrigerate the sorbet mixture for several hours or overnight. Process according to your ice cream maker instructions. Store in an airtight container and freeze before serving. Allow the sorbet to sit a room temperature about 15 minutes before serving.
• Combine the brown sugar and rum in a microwave safe bowl. Cook on high for one minute. Stir and if the brown sugar is not yet dissolved, cook for 30 seconds.
• Pour the rum mixture over the pineapple slices and set aside. Heat the grill and brush the grates with oil. If you prefer the pineapple can be grilled inside using a panini pan. If using a non-stick pan there is no need to oil the pan. Grill over medium heat until marks form and the pineapple is heated through. Sprinkle with coconut and serve with the sorbet and drizzle with any remaining rum syrup.

PINEAPPLE-INFUSED RUM

Steps:

• Put pineapple chunks into a tall, glass, air-tight container.
• Pour rum over pineapple, covering completely, and seal container. Set aside and do not disturb.
• Allow the pineapple and rum to soak together for 1-2 weeks, lightly shaking and turning the container over a few times once per day.
• Once the infusion is complete, drain the liquor from the pineapple and store in an air-tight container in the refrigerator for up to 3 months.

HOMEMADE PINEAPPLE RUM

Steps:

• Cut top and bottom off pineapple. Peel and core the pineapple. Cut pineapple in half vertically, and then cut one half into 4 spears. 3 of the spears will be used in the infusion.
• Place 3 pineapple spears and rum in a sealable 1 quart glass jar. Allow to infuse for 2 weeks in a cool dark place.
• After 2 weeks, taste the rum and if the pineapple flavor is to your liking, remove pineapple (do not discard; see below) and reseal, storing in a dark cool location.

EASY (& FLAMELESS!) PINEAPPLE FOSTER

Steps:

• In a small bowl, mix together rum, brown sugar, and cinnamon. Then in a glass baking dish (or other container), lay out the pineapple rings and pour the rum mixture over them. Toss to coat, then let soak for at least 15 minutes, flipping the pineapple midway through.
• When you are ready to cook the pineapple, strain out the extra rum sauce from the pan of pineapple, and transfer it to a small saucepan. Bring the sauce to a simmer over medium-high heat, then reduce heat to medium-low and simmer for about 6-8 minutes, or until reduced by half. Set aside.
• While the sauce is cooking, heat a grill pan or saute pan over medium-high heat until hot. Lightly grease the pan with cooking spray. Add pineapple slices in an even layer (you may need to do this in multiple batches) and cook for 1-2 minutes per side until browned and grill marks appear. Transfer to a serving plates, and set aside. Repeat with remaining pineapple.
• Top each pineapple ring with a scoop of ice cream and drizzle with rum sauce. (If desired, you can also lightly dust the pineapple with some extra cinnamon.) Serve immediately.

COCONUT RUM SOAKED PINEAPPLE RECIPE - (5/5)

Steps:

• Cut Pineapple into bite size chunks. Place in medium bowl & Pour Coconut Rum over Pineapple. Cover & Refrigerate approx. 24 hours. Drain, reserving Rum. Serve pineapple in tropical flavored cocktails or as an alcoholic appetizer. The reserved Rum can be served alone or with additional Pineapple Juice.

GRILLED PINEAPPLE WITH BROWN SUGAR, COCONUT, AND RUM

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.