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Grilled Pineapple Sundaes with Coconut Rum Caramel Sauce Recipe

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4.2 from 81 reviews

  • Author: Amina
  • Total Time: 25 minutes
  • Yield: 8 servings

Description

These Grilled Pineapple Sundaes combine the smoky sweetness of grilled pineapple with creamy vanilla ice cream and a rich coconut rum caramel sauce, garnished with toasted coconut for a tropical dessert that is both refreshing and indulgent. Perfect for summer gatherings or anytime you want a vibrant, flavorful treat.

Ingredients

For the Coconut Rum Caramel Sauce

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

For the Grilled Pineapple Sundaes

  • 1 whole fresh pineapple
  • 2 cups vanilla ice cream
  • toasted coconut to garnish (optional)

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 until the sugar dissolves completely, stirring occasionally to avoid burning.
  2. Add the rums: Carefully pour in the coconut rum and dark rum, stirring to combine. Allow the mixture to simmer gently for 3 minutes to meld the flavors and thicken slightly.
  3. Store the sauce: Remove the saucepan from heat and transfer the caramel sauce to a sealed container. Refrigerate until ready to use to let it cool and thicken further.
  4. Prepare the pineapple: Lay the whole pineapple on its side and slice it into approximately 1/2-inch thick rounds. Use a sharp knife to carefully cut around the outside edge of each slice to remove the skin.
  5. Remove the core: Use an apple corer or a sharp knife to remove the core from the center of each pineapple slice, creating a ring shape.
  6. Grill the pineapple: Preheat your grill to medium-high heat. Place the pineapple slices on the grill and cook for 3 to 5 minutes on each side, until grill marks appear and the pineapple is warmed through and slightly caramelized.
  7. Assemble the sundaes: Place each grilled pineapple slice in a serving bowl or plate. Top with a scoop of vanilla ice cream (or coconut ice cream for extra tropical flavor) and generously drizzle with the chilled coconut rum caramel sauce.
  8. Garnish and serve: Sprinkle toasted coconut over the top for added texture and flavor if desired. Serve immediately to enjoy the contrast of warm pineapple, cold ice cream, and rich caramel sauce.

Notes

  • For a non-alcoholic version, omit the rums and substitute with an equal amount of coconut extract and water in the caramel sauce.
  • If you don’t have a grill, you can use a grill pan or broil the pineapple slices in the oven for similar caramelization.
  • For extra flavor, dash a pinch of nutmeg into the caramel sauce.
  • Use ripe pineapples for the best natural sweetness and texture.
  • To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Grilling
  • Cuisine: American

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