Here’s the deal: I love pineapple. Always have, always will. The smell is intoxicating – perfume of the tropics if you will. Rum on the other hand…well, I do love it but mainly because it actually IS intoxicating. And let’s face it: when you’re IN the tropics a little extra intoxication is never a bad thing.
My husband and I have been big fans of grilled pineapple for summer desserts for some time now. Serve that up with a little vanilla ice cream and you’ve got yourself a heavenly, easy, and impressive end to a meal. However, if you read my blog you know I’m – ahem – a fan of taking that little extra step, adding that little extra oomph to things that are already good enough. But you know what I think? I think that if things were just good enough then God wouldn’t have invented butter.
- 1 pineapple, skinned, cored, and cut into slices horizontally
- ½ cup sugar
- ¼ cup water
- 2 oz dark rum (although any rum will do. just get the rum)
- 1 Tbsp vanilla extract
- vanilla ice cream, optional
Preheat grill to high heat for about 4-5 minutes. Spray grill surface with nonstick spray and place pineapple slices on grill. Grill for about 4-5 minutes on each side until flesh starts to turn more yellow than normal (the pineapple’s flesh, not yours!). Meanwhile bring the water, sugar, rum, and vanilla to a boil in a small saucepan. Do not stir the mixture, just swirl in the pan, until the sugar has dissolved and the sauce has reduced by 1/3. Pull pineapple off of the grill, top with vanilla ice cream if desired, and drizzle the hot caramel syrup over the top. Eat immediately.