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Rum Soaked Grilled Pineapple

Rum Soaked Grilled Pineapple

This Rum Soaked Grilled Pineapple turned out SO well! It takes no time at all to make and was ridiculously delicious and impressive; a perfect dessert for these warmer months ahead.

Hints of rum with warm grilled pineapple slices topped with a small scoop of ice cream (dairy-free or the real deal, your choice) and drizzled with a perfectly sweet rum sauce (made out of the marinade – we’re cutting all sorts of corners here in the best way possible!).

Anything that I can make ahead when entertaining is a keeper, especially when it’s this showy.  I love that the rum sauce is made from the marinade and only takes a couple of minutes, making this a very low maintenance dessert.

It can be grilled on the barbecue or on a grill pan depending on what you have access to.  It’s best served right off the grill with a scoop of ice cream or nice cream and a teaspoon or two of the sauce drizzled over it (you need very little of the sauce).

I hope this is a hit for your summer entertaining!  Please leave a comment if you make it, I always love hearing from you!




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Rum Soaked Grilled Pineapple

Hints of rum with warm grilled pineapple slices topped with a small scoop of ice cream and drizzled with a perfectly sweet rum sauce.

Course Dessert
Keyword Grilled, Pineapple, Rum
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8
Author Fraîche Nutrition


  • 1/2 cup dark rum
  • 1/3 cup brown sugar
  • 1 pineapple peeled, cored & cut into 1/2" slices
  • 1 1/2 tablespoon cold butter or vegan butter
  • pinch of sea salt
  • ice cream or 'nice cream' to serve


  1. Combine the rum and brown sugar in a dish and whisk together until combined.

  2. Arrange the pineapple slices along the bottom of a 9x13" baking dish and pour the rum and brown sugar mixture over the pineapple. Let it soak for 2-6 hours, flipping the pineapple half way through to allow the rum to soak into both sides.

  3. Remove the pineapple from the rum mixture and pour the rum mixture into a small saucepan. To make the salted caramel sauce, bring the mixture to a boil over medium high heat and cook until it is slightly thickened and reduced by about 2/3. Remove from the heat and add the cold butter and sea salt. Swirl the saucepan to gently incorporate the butter and set aside.

  4. Heat a grill pan to medium-high heat. Place the pineapple slices on the preheated grill and cook in batches on each side for 3-5 minutes until caramelized and the grill marks show. Be prepared for a bit of smoke form the sugars if you're cooking inside.

  5. To serve, place the pineapple ring in a shallow bowl or plate, top with a small scoop of ice cream or 'nice cream in the centre, and drizzle with the salted caramel.