Do you want to be transported to a tropical island? Are you sick of the crappy weather? (Anyone who lives in Seattle in June knows what I mean). Do you love having the excuse to add booze to anything you make?
Then I found the perfect treat for you!
Cookin Canuck’s Grilled Pineapple with Brown Sugar Rum Sauce. Totally tropical and amazing. The photos I took do not do this dessert justice (head over to her site, she does a way better job than me). I just decided to make things boozy-er by soaking the pineapple slices in rum for a few hours.
Grilled Pineapple with Brown Sugar Rum Sauce and Ice Cream
Adapted from Cookin Canuck
- The Sauce:
- 1/4 cup (4 tbsp) unsalted butter
- 2/3 cup brown sugar
- 2 tbsp all-purpose flour
- 1 cup half-and-half
- 3 tbsp dark rum
- 1 tbsp fresh lemon juice
- 1/4 tsp vanilla extract
- The pineapple:
- Canola oil, for brushing the grill
- 1 (4 lb.) pineapple, skin removed, cut into 8 (3/4 inch) rounds, core removed, OR canned pineapple rings
- 2 – 3 cups rum
- 1/2 cup brown sugar, spread out on a plate
- Vanilla ice cream, to serve
- The pineapple: Soak the pineapple slices in rum, for a minimum of about 3 hours, or overnight if possible. Dip each pineapple slice in brown sugar so it will get nice an caramelized.
- The sauce: In a large skillet or medium saucepan set over medium heat, melt the butter. Whisk in the brown sugar and flour. Cook, whisking constantly, for about 2 minutes to eliminate the taste of the raw flour.
- Pour in the half-and-half and cook, whisking constantly, until the sauce thickens, about 5 minutes. Remove from heat and whisk in rum, fresh lemon juice and vanilla extract. Keep the sauce warm over low heat until ready to use, whisking occasionally.
- The pineapple: Preheat grill to medium-high heat. Brush grill with canola oil. Lay the pineapple on the grill and cook, about 5 minutes, turning halfway through cooking.
- Remove the pineapple from the heat, and serve with ice cream and the brown sugar rum sauce.