Grilled pineapple slices are delicious with ice cream and sweet butter rum glaze! Make this easy dessert recipe for your next barbecue cookout.
Ice cream and fresh fruit are refreshing summertime treats all on their own.
However, combining both with a boozy caramel sauce transforms them into something perfectly indulgent.
The fruit does need a couple of hours to soak, otherwise this grilled pineapple dessert comes together in just 15 minutes!
Plus, because most of the alcohol evaporates during the cooking process, this is something any member of the family can enjoy.
How to core and slice a pineapple
Slicing a pineapple is easier than it sounds, and the flavor of fresh pineapple is worth the extra effort!
- Use a sharp knife to cut off the top and bottom of the pineapple.
- Stand the fruit on a cutting board, then slice along the outside in a downward motion to remove the skin.
- Next, cut off one side of the fruit as close to the core as you can get.
- Cut off the opposite side, then the two remaining sides as well. Discard the core or save for smoothies.
- To make spears, slice the pineapple into long, even pieces about 1 inch thick.
INGREDIENTS NOTES & SUBSTITUTIONS
- Fresh pineapple – It’s important to use fresh, not only for the shape of the spears but for the overall texture. Canned pineapple has added moisture, so it won’t cook the same on the grill.
- Spiced rum – For similar flavour, substitute dark rum plus 1/4 teaspoon of vanilla extract. Or for a different flavour, use bourbon instead.
- Brown sugar – Because the rum already has notes of caramel, light brown sugar is best, but dark will work as well.
- Butter – Use unsalted butter for this recipe. Or, if salted is all you have on hand, omit adding salt.
How to make grilled pineapple slices
This recipe couldn’t be simpler! Just soak the fruit in sweetened rum, then grill and serve with ice cream and a homemade butter rum glaze.
Marinate the pineapple spears
- Combine the rum and brown sugar in a bowl.
- Pour the mixture over the pineapple spears in a shallow dish.
- Cover and refrigerate for 2-4 hours, flipping the fruit halfway through.
Grill the fruit
- Remove the pineapple from the dish, reserving the liquid.
- Place the spears on a heated grill so they lay across the grates.
- Then, cook for about 3 minutes on each side until tender.
Make the butter rum glaze
- Pour the leftover rum mixture into a saucepan on the stove.
- Bring to a boil, then simmer until it reduces and thickens. Remove from heat.
- Mix in the butter, cinnamon, and salt until well combined.
Assemble and serve
- Next, divide the grilled pineapple spears onto the plates.
- Add a scoop of ice cream, then drizzle the rum sauce over everything. Enjoy!
- Choosing a pineapple – The easiest way to know if this fruit is ripe is to tug on the center leaves. The more easily they come out, the riper the pineapple. For this recipe, choose one that still has a little bit of resistance to the leaves so the spears are firmer.
- Storing leftovers – Grilled pineapple can be kept covered in the refrigerator for up to 3 days. Reheat on the grill or in a pan on the stove.
- Use different fruit – You can easily use peaches instead of pineapple if you’d like. Instead of marinating the peaches, make the butter rum glaze first and use it as a baste during grilling. Then drizzle the rest over the grilled peaches and ice cream.
Other uses for butter rum glaze
Not only does the rum glaze go with this grilled pineapple dessert, but it can also be used in a variety of other ways! Here are some ideas to get you started:
- With fresh fruit
- Drizzled over Mexican chocolate sheet cake
- Mixed into frosting
- On pancakes or waffles
- In bread pudding
MORE FRUIT DESSERT RECIPES TO TRY
Any of these would make a refreshing addition to summer dinners and cookouts.
Drunken Grilled Pineapple Slices
- 1 pineapple trimmed and cut into 1 1/2" slices
- 1/2 cup spiced rum
- 1/3 cup brown sugar
- 2 tbsp butter
- 1/2 tsp ground cinnamon
- pinch salt
- 8 scoops vanilla ice cream
- In a small bowl add the spiced rum and brown sugar and mix until sugar is dissolved.
- Place the pineapple spears in a shallow baking dish and pour the brown sugar and rum mixture over top. Cover and ace in the fridge for 2-4 hours flipping once halfway through to coat the other side with the rum mixture.
- Over medium-high heat preheat a grill pan or BBQ grill. Add the pineapple spears perpendicular to the grill grates so you can get those nice brown grill marks across the pineapple. Grill for about 3 minutes per side.
- Meanwhile, pour the rum mixture left in the baking dish into a small saucepan. Bring to a boil over medium-high heat and cook until slightly thickened and reduced to about ⅓. Remove from heat and stir in the butter, cinnamon and salt. Set aside.
- Place 2-3 spears of pineapple on a plate and add a scoop of vanilla ice cream. Drizzle the Cinnamon Rum Sauce over top and serve.