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Grilled Pineapple Sundaes with Coconut Rum Caramel Sauce Recipe

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4.1 from 28 reviews

  • Author: Ava
  • Total Time: 30 minutes
  • Yield: 8 servings

Description

This recipe for Grilled Pineapple Sundaes combines the smoky sweetness of grilled pineapple slices with creamy vanilla ice cream, all topped with a rich coconut rum caramel sauce. Finished with an optional sprinkle of toasted coconut, these sundaes deliver a tropical twist perfect for summer desserts or any occasion craving a sweet, refreshing treat.

Ingredients

Grilled Pineapple

  • 1 whole fresh pineapple

Ice Cream

  • 2 cups vanilla ice cream

Coconut Rum Caramel Sauce

  • 1/4 cup unsalted butter
  • 1 cup dark brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup coconut rum
  • 1/4 cup dark rum

Garnish (Optional)

  • Toasted coconut

Instructions

  1. Make the Coconut Rum Caramel Sauce: In a small saucepan, combine the dark brown sugar, unsalted butter, and ground cinnamon. Cook over low heat, stirring occasionally, until the sugar fully dissolves and the mixture is smooth.
  2. Add the Rums: Carefully pour in the coconut rum and dark rum, stirring continuously to combine. Allow the sauce to simmer gently for 3 minutes to meld the flavors and thicken slightly. Remove from heat and store in a sealed container in the refrigerator until ready to use.
  3. Prepare the Pineapple: Place the fresh pineapple on its side and slice into approximately 1/2-inch thick rounds. Using a sharp knife, carefully cut around the outer edge of each slice to remove the skin without breaking the pineapple rings.
  4. Remove the Core: Use an apple corer or a sharp knife to cut out the tough core from the center of each pineapple slice, creating a hollow ring.
  5. Grill the Pineapple: Preheat your grill to medium-high heat. Place the pineapple slices directly on the grill grates and cook for 3 to 5 minutes per side, until they have nice grill marks and are slightly caramelized and tender.
  6. Assemble the Sundaes: Place each grilled pineapple ring in a serving bowl. Top generously with a scoop of vanilla ice cream. Drizzle warm coconut rum caramel sauce over the top to add a luscious finish.
  7. Garnish and Serve: Optionally sprinkle toasted coconut flakes over the top for added texture and flavor. Serve immediately to enjoy the contrast of warm pineapple and sauce with cold ice cream.

Notes

  • You can substitute coconut ice cream for vanilla ice cream to enhance the tropical flavor.
  • Ensure the grill is properly preheated to avoid sticking and to achieve nice caramelization.
  • Store any leftover caramel sauce in the refrigerator and reheat gently before serving.
  • To toast coconut, spread flakes on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Grilling
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/grilled-pineapple-sundaes-with-coconut-rum-caramel-sauce-recipe/