Barbecued pineapple with coconut rum

Two ingredients – a world of deliciousness! Hot, sweet, barbecued pineapple is drenched in tropical coconut rum for a quick, easy, and fabulous Summer dessert.

A few years ago we had an amazing holiday in St Lucia. The food was delicious, the beach was gorgeous, the tropical vegetation was beautiful, and the people were all extremely friendly and welcoming. Our daughter Kipper was treated like royalty everywhere we went. Everything was terrific.

Rum tasting

One day we took a tour of a rum distillery, followed by an extensive rum tasting. Although having our daughter Kipper with us meant we couldn’t really get too stuck in to the rum selection! As a consequence, we came away with a couple of bottles of Chairman’s Reserve rum, and a bottle of Marigot Bay Coconut Rum.

Both DH and I agreed that the latter would be FANTASTIC poured over chocolate cake. We tested this hypothesis shortly after our return home. We were entirely correct.

Fire up the barbie!

The other day we were having a barbecue and there was a pineapple for dessert. DH suggested that, since there was plenty of heat left in the coals, we should try barbecuing it. Good idea, I said.

A few minutes later, I was struck by inspiration. The coconut rum! We barbecued the pineapple slices then poured the rum over. It smelled like a tropical island in the sun. I couldn’t wait to taste it!

Barbecued pineapple

Oh. My. Goodness. The hot, caramelised, barbecued pineapple soaked up the coconut rum to produce sweet, fruity, tropical mouthfuls of utter deliciousness. 

Obviously we didn’t douse Kipper’s pineapple slice with rum! She had hers with vanilla ice-cream. We also tested the combination of barbecued pineapple + coconut rum + ice-cream. It was spectacular, obviously.

Ingredients in barbecued pineapple with coconut rum

The clue is right there in the name. All you will need is:

• Pineapple
• Coconut rum
• And that’s it!!

Obviously you will also need a barbecue/grill. And some vanilla ice-cream doesn’t go amiss either. But once you have the pineapple and the rum, you’re basically all set.

Tropical dessert

So if you’re looking for a super-simple, super-delicious way to round off a barbecue, look no further. This barbecued pineapple with coconut rum is just the thing you’re after. Enjoy!

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📖 Recipe

Barbecued pineapple with coconut rum

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Two ingredients – a world of deliciousness! Hot, sweet, barbecued pineapple is drenched in tropical coconut rum for a quick, easy, and fabulous Summer dessert.

5 from 5 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dessert

Cuisine Caribbean, Vegan

Servings 4

Calories 200 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 medium pineapple
• 150 ml coconut rum (approx. ⅔ cup)
• vanilla ice-cream to serve (optional)

Instructions

 

• Peel the pineapple, and cut into eight slices, each around 12-15mm (approx. ½ inch) thick. Remove the core with a knife or apple corer.
• Once the barbecue is hot, grill the pineapple slices for a few minutes on each side, until heated through and browning in places.
• Place two slices into each dish and pour 15-20ml (a generous tbsp) of coconut rum over each slice.
• Eat warm, with ice-cream if desired.

Notes

NB: Nutritional information does not include ice-cream.

Nutrition

Nutrition Facts

Barbecued pineapple with coconut rum

Amount per Serving

Calories

200

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Sodium

 

3

mg

0

%

Potassium

 

247

mg

7

%

Carbohydrates

 

30

g

10

%

Fiber

 

3

g

13

%

Sugar

 

22

g

24

%

Protein

 

1

g

2

%

Vitamin A

 

131

IU

3

%

Vitamin C

 

108

mg

131

%

Calcium

 

29

mg

3

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword pineapple

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