← Back to Search Results
grilling Caribbean, Jamaican
Grilled Pineapple with Rum, Lime-Ginger Syrup, and Ice Cream

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Pineapple’s firm texture and high sugar content make it an ideal candidate for the grill. Be sure to buy a pineapple that is already ripe—the fruit does a poor job of ripening on the kitchen counter. The spiced syrup involves little more challenge than assembling the ingredients and heating them together. The result is an elegant dessert with almost no effort.

Yield: Makes 4 servings

Ingredients

Syrup:

  • 1 cup water
  • 2/3 cup sugar
  • Grated zest and juice of 1 lime
  • Grated zest of 1 orange
  • 2 bay leaves
  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoons minced fresh ginger
  • ½ vanilla bean, split lengthwise
  • 2 star anise

  • 1 ripe pineapple
  • 2 tablespoons grapeseed oil or other mild-tasting vegetable oil
  • ¼ cup dark rum
  • 4 scoops rum, vanilla, or coconut ice cream
  • 2 tablespoons fresh mint leaves cut into very thin strips, for garnish

Directions

1. Combine all the syrup ingredients in a nonreactive saucepan over medium heat. Bring to a boil, then lower the heat to a simmer and cook for 20 minutes. Remove from the heat. Remove the vanilla bean and allow it to cool. When cool enough to handle, scrape the seeds into the syrup. Discard the pod or save for another use.

2. Prepare a medium fire in a grill. (A grill is medium when you can hold your hand close to the cooking surface for a count of 4 before having to pull it away.)

3. Chop off the pineapple flower (the sprout of spiky leaves) and the top inch or so of the fruit. Cut a slice off the bottom of the pineapple so it will stand upright. Slice off the skin in long vertical strips. If there are any “eyes” remaining, cut them out with a paring knife or potato peeler. If you have a pineapple corer, use it to remove the core, then lay the fruit on its side and cut eight ½-inch-thick slices. If you don’t have a corer, just turn the pineapple on its side and cut the 8 slices, then use a paring knife or cookie cutter to remove the woody core at the center of each slice. (Reserve any remaining pineapple for another use.)

4. Brush the pineapple rings with the oil and grill on both sides until lightly charred, about 5 minutes per side.

5. Arrange 2 pineapple rings on each plate. Pour a tablespoon of rum over each set of rings, then drizzle with the spiced syrup. Add a scoop of ice cream to each plate. Sprinkle with the strips of mint and serve.


© 2002 Jody Adams and Ken Rivard

Note from Cookstr's Editors

A scoop is equivalent to 1/2 cup.

 

Nutritional Information

Nutrients per serving (% daily value)

478kcal (24%)
126mg (13%)
114mg (190%)
91mcg RAE (3%)
413mg
40mg
4g
70g
4g
81g
29mg (10%)
57mg (2%)
5g (26%)
14g (22%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

in-the-kitchen-with-david In the Kitchen with David
by David Venable
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
raos-cookbook Rao's Cookbook
by Frank Pellegrino
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-provence-cookbook The Provence Cookbook
by Patricia Wells
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?