Rum & Cuisine
Fire Roasted Pineapple With Rum
- 1 large pineapple, rind cut away
- ½ cup cold water
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon pure vanilla extract
- ½ cup Abuelo 12 Year Old Rum
Makes 1 roasted pineapple
Split the pineapple, lengthwise, into quarters. Carefully slice off any of the hard core. Place the pieces of pineapple in a high-sided plastic container that has a lid and set aside.
In a saucepan, combine the water, granulated sugar, brown sugar, and vanilla extract, and bring to a simmer. Cook, stirring, until all of the sugar has dissolved, which should take no more than a minute. Remove from heat and stir in the rum.
Pour the rum syrup over the pineapple, turning each piece to coat all sides. Cover and refrigerate for 12 hours or up to 2 days. Shake the container periodically to rotate the pineapple so each piece gets a good coating of the syrup.
When ready to grill, remove the pineapple from the container, reserving the syrup, and place on the grill just to the side of the main heat of the fire. The added sugar in the rum syrup absorbed by the pineapple will make it burn before cooking through if grilled over high heat.
Grill for about 10 to 15 minutes, turning every 3 to 4 minutes, until all sides are lightly charred and caramelized.
While the pineapple is grilling, transfer the reserved marinade to a small saucepan. When placing over an open fire, pay extra attention because the raw alcohol can ignite. Bring the syrup to a boil, then lower the heat to simmer for 10 to 15 minutes. Remove from the heat and set aside.
Remove the pineapple from the grill and cut into thick slices. Serve over pound cake or ice cream with the rum syrup drizzled liberally over.