Delicious grilled pineapple marinated in a rum marinade and topped with vanilla ice cream makes a show stopping dessert for any summer BBQ. Perfect for Memorial Day, 4th of July, family picnic, or beach day!
In a medium-sized mixing bowl, add ½ cup dark rum, ⅓ cup coconut rum, 2 Tablespoons coconut sugar, 1 teaspoon coconut extract, and 1 teaspoon ground cinnamon. Set rum sauce aside.
Place the 1 large pineapple (peeled and sliced into 1-inch slices) in a large baking dish and cover with the rum marinade.
Refrigerate the pineapples in the marinade for 30 minutes up to 4 hours.
How to Grill Pineapple Slices
Clean grill grates and coat grates with avocado grill spray.
Preheat grill to high heat, 425°F.
Remove pineapple from the baking dish and place on grill. Do not discard the marinade.
Grill pineapple about 10 minutes, turn half way. One cooked, remove pineapple and set aside.
How to Make the Rum Sauce
Place the marinade in a small saucepan over medium heat. Reduce liquid to half and set aside and use as a sauce for the grilled pineapple.
To serve, place the grilled pineapple slice on a plate. Evenly top each pineapple with some of the 2 cups vanilla ice cream and sprinkle the rum sauce over the ice cream.
Notes
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4 Smart Points - Weight Watchers
Don’t forget to shop at the Everyday Eileen store on Amazon.I'm not a registered dietitian, but I strive to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.