Grilled Pineapple with Rum Glaze and Coconut Ice Cream

Total Time:
4 hr 25 min
20 min
3 hr 35 min
30 min

4 servings

  • 1 ripe pineapple, peeled and eyes removed, cored, and cut into eight 3/4-inch rounds
  • 1/2 cup dark rum
  • 1/2 cup packed light brown sugar
  • 1/4 cup fresh orange juice
  • 1 tablespoon fresh lime juice
  • Coconut Ice Cream, recipe follows
  • Sweetened coconut flakes, lightly toasted, garnish
  • Preheat the grill to medium and brush clean with a wire brush.

  • In a saucepan, combine the rum, sugar, orange and lime juices, and simmer, stirring, to dissolve the sugar. Let cool.

  • Place pineapple on the grill. Cook until lightly charred and golden, basting on both sides with the rum mixture, 6 to 8 minutes.

  • Remove from the heat and arrange 2 slices in each of 4 shallow bowls. Top the pineapples with a scoop of ice cream, drizzle a spoonful of the remaining rum glaze on top, and garnish with toasted coconut flakes. Serve immediately.

Coconut Ice Cream:
  • 1/2 cup heavy cream

  • 1 1/2 cups unsweetened coconut milk

  • 1 cup whole milk

  • 1/2 cup Malibu rum, or other coconut flavored rum

  • 1/2 cup granulated sugar

  • 6 large egg yolks

  • To make the ice cream, in a large, heavy saucepan, combine the cream, coconut milk, whole milk, rum, and sugar. Bring to a simmer over medium heat, stirring to dissolve the sugar. Remove from the heat.

  • In a medium bowl, beat the eggs until pale yellow and frothy. Add about 1/2 cup of the hot cream mixture, and whisk to combine. Add the egg mixture to the saucepan with the remaining hot cream and whisk. Return to medium heat and cook, stirring constantly with a heavy wooden spoon until thick enough to coat the back of a spoon, 4 to 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Refrigerate until well chilled, at least 3 hours. Pour into an ice cream maker and process according to the manufacturer's instructions. Transfer to a plastic container and freeze until ready to serve.

  • Yield: 1 quart

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    Recipe courtesy of Ina Garten