Is it a surprise that I had pineapple on my mind after the Teriyaki Burgers with Grilled Pineapple I just made? I’m thinking that’s a no LOL. The grilled pineapple topping was probably my favorite part of that burger, so I wanted to try it as a dessert. Adding a coconut rum sauce had me completely sold on this recipe. It’s time to fire up the grill again and give this Grilled Pineapple with Coconut Rum Sauce recipe a try.
Grilled Pineapple with Coconut Rum Sauce. Sweet, juicy, caramelized grilled pineapple drizzled with a creamy coconut rum sauce. Tropical paradise!
The Ingredients
Okay, the grilled pineapple part of this recipe was easy. All I had to do was buy a pineapple. The coconut rum sauce was slightly more complicated–and I mean slightly. I picked up the coconut milk when I bought the pineapple, then I went across the street to the liquor store for the cream of coconut (I used Coco Lopez brand) and coconut rum. Really complicated, right?
The Process
This recipe was just as easy to make as it looked. I had my sauce made and skewered pineapple grilled in just 23 minutes–right on time.
I make kebabs pretty regularly, so I used my metal skewers. No soaking needed, so that saved me some time. One thing to note if you use metal skewers is they get very, very hot! Be sure to use an insulated glove when you turn/pick them up.
The instructions said to make the coconut rum sauce first so it could cool, and that’s exactly what I did. It was very easy to mix up in a small saucepan.
Next up was the pineapple. I started by peeling it with the leaves still attached. It makes it easier to hold onto. Once peeled, I removed the leaves and base, then I cut the fruit away from the core and into strips. The pictures with the recipe look like the pineapple was skewered at this point, but I went further and cut the strips into bite-sized pieces before I skewered them.
This video shows how to peel and cut up a pineapple. It’s not as hard as you think it is! In fact, it’s pretty quick and easy. The technique is the same as I used except they cut off the leaves before peeling instead of after. I suppose it’s a matter of preference.
Once the pineapple was ready, it was on to the grill for about 8 minutes. I skipped the rack that came with the skewers and put them right on the grate. The rack would have elevated the skewers slightly, and I wanted to be sure the pineapple charred and caramelized. I cooked them for 4 minutes then rolled them to the opposite side for another 4 minutes.
