Best 7 Grilled Pineapple Rumaki Recipes

PINEAPPLE RUMAKI

Steps:

• Combine the french dressing and pineapple chunks in a bag to marinate for 15 minutes.
• Cut each of the bacon slices into three pieces (1 bacon slice=3 small stripes of bacon).
• Preheat your oven to broil and set for 350 degrees.
• After the 15 minutes are up, take the pineapple chunks and wrap them with the bacon and put a wooden toothpick through the bacon and the pineapple to secure the rumaki together.
• Take a baking sheet and put the rumaki onto the baking sheet.
• Broil one side of the rumaki until it looks done, which should be around 6-8 minutes depending on how hot your oven is (if you want the rumaki to be crisper, leave it under the broil for a little longer).
• After the one side of the rumaki is cooked, take the baking sheet out. Grab the toothpick and flip the rumaki to the other side, which is not cooked. (Be careful as the baking sheet will be hot.).
• Put the baking sheet in the oven again. Broil for another 6-8 minutes.
• Take the baking sheet out of the oven and let cool for a few minutes.
• Now get ready to serve the rumaki.

GRILLED PINEAPPLE RUMAKI

Steps:

• Combine all marinade ingredients in a nonreactive bowl.
• Add pineapple and stir.
• Let marinate 1 hour.
• Drain marinade and strain into a saucepan.
• Bring to a boil over high heat.
• Cook until syrupy, about 5 minutes. Set aside.
• Wrap each pineapple piece with an herb sprig and a piece of bacon.
• Secure the bacon with a bamboo skewer or a wooden toothpick.
• Can be prepared several hours ahead up to this point.
• Set up grill for three-zone grilling and preheat (see intro for instructions).
• Brush and oil the grill grate.
• If using skewers, fold a length of aluminum foil in half lengthwise and place on grate on the edge closest to you, so that it covers all three heat zones. (You will not need the foil if using toothpicks; it's to keep the ends of the skewers from burning.).
• Place rumaki on hot zone. If using skewers, make sure the ends are on top of the foil shield. Do this in batches if necessary.
• Grill until bacon is crisp, 2-3 minutes on each side, basting with the reserved marinade syrup.
• Move to medium or cool zone if the bacon fat causes flareups.
• Serve drizzled with any remaining glaze.
• If using toothpicks, be sure to take them out!

GRILLED PINEAPPLE

Steps:

• Prepare a charcoal grill with a single layer of hot coals.
• When the grill is ready, brush the pineapple wedges lightly with the oil and place them on the grill. Cook for 6 to 8 minutes per side until nicely charred and lightly colored. Remove to a serving plate and drizzle with honey.

RUMAKI APPETIZERS

Steps:

• In a small saucepan, combine the brown sugar, mayonnaise and chili sauce. Cook and stir over medium heat until mixture comes to a boil; set aside., Place a water chestnut and pineapple chunk on each piece of bacon; roll up bacon and secure with a toothpick. Place on a broiler pan. Broil 4-5 in. from the heat 4-5 minutes on each side or until bacon is crisp. Serve with sauce.

GRILLED PINEAPPLE

Steps:

• Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

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.

GRILLED PINEAPPLE

Steps:

• Combine syrup and butter; set aside. Quarter the pineapple lengthwise, leaving top attached. , Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill, uncovered, over medium heat for 5 minutes. Turn; brush with maple butter. Grill 5-7 minutes longer or until heated through; brush with maple butter and sprinkle with nuts. Serve with remaining maple butter.