We are experiencing a crazy heatwave this week, so there is nothing better time to enjoy some tropical flavours. Rum, Pineapple and Ice Cream? Yes, please…

This dessert comes together quite easily and only uses a few ingredients. I suggest you marinate the pineapple for at least 30 minutes…but if you can do an hour or so, even better. Topped with ice cream, it’s the perfect treat for a hot summer evening. I used a salted caramel ice cream, vanilla also works great…but I’m sure many of your favourites will do.

INGREDIENTS:

  • 1/2 cup of rum

  • 1/2 cup of brown sugar

  • 1 pineapple, cored and sliced about 1-1.5 inches thick

  • ice cream

DIRECTIONS:

  1. Peel, core and slice your pineapple.

  2. In a baking dish, add your rum and brown sugar. Whisk together until most of the brown sugar starts to dissolve.

  3. Add in your pineapple rings and toss to coat. If they are completely submerged, let soak between 15 minutes up to 1 hour. If they are not completely covered in your dish, you will have to flip halfway through.

  4. Preheat your grill to medium-high heat. Meanwhile, removed the pineapple rings from your baking dish and pour the rum mixture into a small saucepan.

  5. Bring your rum sauce to a gentle boil and let simmer for about 10 minutes, or until it is reduced by half and has a thicker consistency.

  6. Grill your pineapple slices for about 2-3 minutes per side, just until it starts to caramelize and you can see the grill marks.

  7. Transfer to serving plates. Top with one or two scoops of ice cream and drizzle your rum sauce on top. Serve immediately.


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