Grilling fruit in the summer is the best way to get a sinfully delicious taste while feeling guiltless about what’s going in your mouth.
Of course, soaking that fruit in rum and brown sugar and adding a generous scoop of ice cream and drizzle of caramel rum sauce doesn’t exactly score you that same healthy feeling. But I promise you, it’s worth the calories.
In the Cwach kitchen, we love all kinds of grilled fruit. The heat from the grill causes the natural sugars in the fruit to caramelize, and it becomes a decadent, wholesome dessert that is light and refreshing in the summer. Just take your fruit (peaches, watermelon, pineapple, bananas and apples are lovely to grill) and brush it with a little olive oil and perhaps brush on some honey or sprinkle on brown sugar. Grill over medium-high heat until the fruit softens and develops those gorgeous grill marks. If you don’t have a large outdoor grill, a grill pan or sauté pan works as well.
But sometimes, a simple, healthy treat just won’t cut it. On these nights, try this rich rum-soaked grilled pineapple with caramel rum sauce. To start, grab a firm whole pineapple that smells sweet and fresh, cut off the top and bottom and remove the skin and eyes with a sharp knife, slice it into thick slices and remove the core with a paring knife. (Alternatively, you can use that pineapple slicer that has been sitting in your kitchen drawer since your wedding five years ago that you’ve never figured out how to use until you finally watched a YouTube video on it. Not that that happened to me.) Whatever you do, just avoid using the canned pineapple rings. Fresh is best, I promise.
The longer that you let the pineapple soak in the rum and brown sugar marinade the tastier it will be, but allow the fruit to soak in the rum mixture for at least 15 minutes. When you remove the pineapple from the marinade, be sure to keep that strong-smelling rum mixture- once reduced, this will be a delicious sauce to drizzle over your grilled pineapple and ice cream. Remove the leftover pineapple chunks by straining the rum mixture into a saucepan and allow the sauce to reduce, whisking constantly.
Once your fruit is grilled and your sauce is reduced, place your pineapple rings on a small dessert plate, sprinkle with extra cinnamon, add a healthy scoop of your favorite vanilla ice cream and drizzle the caramel rum sauce on top. Serve and enjoy!
Grilled Rum-Soaked Pineapple with Caramel Rum Sauce
½ cup dark rum
½ cup packed dark brown sugar
1 teaspoon ground cinnamon (plus extra for dusting)
1 firm pineapple, cored and cut into 6-8 rings
Vanilla ice cream
Combine rum, brown sugar and cinnamon and whisk well. Place pineapple rings in a shallow baking dish and pour rum mixture on top. Flip rings over several times until well coated, then let soak in the refrigerator for at least 15 minutes (but up to four hours), flipping the pineapple halfway through the soaking time.
When ready to cook, strain extra rum sauce and transfer to a small saucepan. While whisking constantly, bring sauce to a simmer over medium-high heat, then reduce to medium-low and simmer for 6-8 minutes, until reduced by half. Let cool.
While the sauce is cooking, heat grill over medium-high heat until hot. Spray grill with cooking spray. Add pineapple slices in an even layer and cook for 1-2 minutes per side, until browned and grill marks appear. Transfer to a serving plate.
Dust each pineapple ring with cinnamon and top with a generous scoop of vanilla ice cream and drizzle with rum sauce using a spoon. Serve immediately.
Source: Adapted slightly from http://www.gimmesomeoven.com/easy-grilled-pineapple-recipe/