A great little summer dessert.
Looks like summer is here; can you believe that? Do you have your summer all planned out yet? We don’t. We are in the process of having an outdoor kitchen built and not sure how long that is going to take. We will be doing some babysitting for the grandsons this summer which should be a lot of fun and hoping to squeeze a trip or two sometime before the Fall.
This dessert is so easy to make for any of your outdoor parties where you already have your grill heated. In fact, you could cook the pineapple in advance and just serve it room temperature, then you don’t have your ice cream melting which is one of my complaints about warm desserts that are served with ice cream.
Remember when there were regular pineapples and then there were the new ones coming to the markets called “gold” pineapples. Now, that is all you see in the market. There are all sorts of test for checking the ripeness of fruits (scent, sight and feel). Pulling the center leaves from a pineapple does not tell you whether it is ripe or not. I just found this out and I have been using that technique for years. Probably a lot of my other methods of picking the most perfect piece of fruit or produce isn’t accurate either.
I made this dessert several months ago before the warm days of summer were even lurking in my thoughts. Summer is not my favorite season for sure, especially when the temperatures top 90°. My pineapple slice was a little big for an individual dessert but it made a prettier picture. I like the combination of the rum and brown sugar and the toasted coconut but I would suggest grilling the pineapple slices then cutting them in chunks to serve with your ice cream.
The next time I make this dessert, I’ll be cutting the pineapple in chunks for sure.
BLAST FROM THE PAST — about three years ago I did a Drunken Pineapple Upside Down cake.
Put the pineapple on a hot grill until you have some nice grill marks. Baste a couple of times with the sugar mixture.
Put your grilled pineapple on a plate and add whatever toppings you want — ice cream, whipped cream, toasted coconut or almonds and a sprinkle of cinnamon.
- 1 fresh pineapple
- 1/4 c. dark rum
- 1 Tbsp. honey
- 1/4 c. brown sugar
- 1 Tbsp. cinnamon
- 1/2 tsp. ground ginger
- 1/2 c. sweetened coconut, toasted, for garnish
- whipped cream, for garnish
- toasted almonds, for garnish
- For the basting or marinade mixture, stir the rum, sugar, and spices together.
- Cut the top and sides off the pineapple and then into 1" rings. Using a small circle cutter, remove the core from each slice. Put the pineapple rings on a hot grill and brown until you have some nice grill marks on both sides. Brush through out grilling with your basting mixture. Remove from heat until you are ready to serve.
- When ready to serve, put one pineapple ring on each plate, and top with Ice Cream. Add a dollop of whipped cream beside the ice cream, and sprinkle with the toasted almonds and coconut.