Grilled pineapple brochettes & rum caramel sauce
Prep Time
Price Per Serving
Cooking Mode
½ fresh pineapple, peeled, cored, and cut into 6 long wedges
6 wooden skewers, soaked in water for 1 hour
60 mL (¼ tasse) cup packed brown sugar
30 mL (2 c. soupe) Tbsp butter
30 mL (2 c. soupe) Tbsp rum
60 mL (¼ tasse) cup whipping cream
1 mL (0.2 c. thé) tsp pure vanilla extract
½ fresh pineapple, peeled, cored, and cut into 6 long wedges
6 wooden skewers, soaked in water for 1 hour
60 mL (¼ tasse) cup packed brown sugar
30 mL (2 c. soupe) Tbsp butter
30 mL (2 c. soupe) Tbsp rum
60 mL (¼ tasse) cup whipping cream
1 mL (0.2 c. thé) tsp pure vanilla extract
Directions
1Thread pineapple wedges lengthwise onto skewers. Set aside.
2Place sugar and butter in small saucepan. Cook over medium heat, stirring occasionally, until sugar melts. Add rum and simmer 1 minute. Stir in whipping cream and vanilla, and simmer another 30 seconds. Turn off heat. Cover and keep warm.
3On grill preheated to medium-high heat, grill pineapple skewers 2 to 3 minutes per side, until hot with light char marks.
4Transfer skewers to a plate and drizzle with rum caramel sauce, or serve sauce alongside for dipping.
5If you don't have rum, replace it with brandy or bourbon. For added flavour, colour, and texture, sprinkle the grilled pineapple with chopped fresh mint and coarsely chopped pecans or roasted unsalted cashews. For added richness, dip grilled pineapple in melted chocolate.
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