Grilled Pineapple with Rum Brown Sugar Glaze
Thick pineapple rings grilled over direct heat until charred at the edges, then brushed with a warm rum and brown sugar glaze. Served with a scoop of coconut ice cream for a sweet, fruity finish.
- Total
- 16 min
- Prep 6 · Cook 10
- Serves
- 1
- Difficulty
- Easy
You'll practice: Grilling · Caramelizing
- Sweet
- Quick
- Barbecue
Instructions
-
Heat the barbecue to medium-hot direct heat, about 200°C, and brush the grill grates clean. While it heats, trim the top and base from the pineapple, cut away the skin, and slice the fruit crosswise into 8 rings about 1.5 cm thick. Pat the rings dry with paper towel.
~6 min
Drying the pineapple rings removes surface moisture so they char and caramelize instead of steaming.
Choose a ripe pineapple that smells sweet at the base and gives slightly when pressed; an underripe one stays fibrous even after grilling.
-
While step 1 cooks
Stir 3 tbsp brown sugar, 2 tbsp rum, 1 tbsp water and a pinch of salt in a small heatproof bowl until the sugar mostly dissolves into a loose glaze.
~2 min
Stirring the sugar into rum and water creates a glaze that will cling and bubble on the hot fruit.
-
Lay the pineapple rings on the grill in a single layer and cook until deep grill marks form and the edges start to char, 3 to 4 minutes.
~4 min
Cooking dry and undressed lets the fruit soften and char before any sugar is added, which would burn.
Grilling Grill dry fruit over medium-hot direct heat and only glaze at the end; watch for deep marks and slight char, as sugar added early burns before the fruit softens.
-
Flip the rings with tongs and grill the second side until tender and lightly charred, 3 to 4 minutes more.
~4 min
Flipping ensures both sides cook evenly and develop tender flesh with light char.
Grilling Grill dry fruit over medium-hot direct heat and only glaze at the end; watch for deep marks and slight char, as sugar added early burns before the fruit softens.
-
Brush the tops of the hot rings generously with the rum and brown sugar glaze, then turn them once more over the heat for 30 to 60 seconds so the glaze bubbles and clings.
~1 min
Brushing the glaze on at the end and briefly cooking it lets the sugar bubble and cling without burning.
Grill the pineapple dry and undressed: the glaze goes on only at the end, because sugar brushed on early burns before the fruit softens.
Grilling Grill dry fruit over medium-hot direct heat and only glaze at the end; watch for deep marks and slight char, as sugar added early burns before the fruit softens.
Caramelizing Brush the sugar glaze onto hot fruit and cook briefly so it bubbles and clings; avoid prolonged heat or the sugar will burn and turn bitter.
-
Slide the glazed rings onto plates and top each serving with a scoop of coconut ice cream. Serve right away while the pineapple is still warm.
~1 min