Foods of the World Forum Homepage
Forum Home Forum Home > Latin America > The Caribbean Islands
  New Posts New Posts RSS Feed - Grilled Butter-Rum Pineapple
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.

Thank you, from the Foods of the World Forums!

Grilled Butter-Rum Pineapple

 Post Reply Post Reply
TasunkaWitko View Drop Down
Admin Group
Admin Group

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9301
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Topic: Grilled Butter-Rum Pineapple
    Posted: 10 September 2018 at 08:49
I got this recipe from Brook (HistoricFoodie), and it's too good not to share:

Originally posted by Brook Brook wrote:

Grilled Butter-Rum Pineapple

2 ripe pineapples

For the sauce:

1/4 cup butter
1 tablespoon fresh ginger, minced
1/2 teaspoon nutmeg
1/4 cup brown sugar
Zest of 1 lime
1/4 cup lime juice
1 cup dark rum

Melt butter in a medium saucepan. Add the rest of the ingredients except rum and cook over medium heat, 3 to 4 minutes. Stir in the rum, bring to simmer, and continue cooking for a few minutes to let the flavors blend. Remove from heat and strain out the ginger. Set aside.

Prep the pineapple:

Slice the pineapples in half lengthwise, including the top leaves. Working with a sharp knife, remove the cores, and score the fruit down the center of this “trench”, without cutting the skin. Cut the fruit from the skin as closely as possible without cutting into the skin itself. Cut the pineapples into 1/2-inch slices. Pull each slice slightly towards the sides of the skin “boat,” alternating them so, while seeming to be a sold center, they form a spaced ladder on each side.

Pour some of the warm butter-rum sauce over the fruit.

Grill the pineapple boats on a medium to medium-hot grill until the fruit is hot and tender, 20 to 30 minutes, basting occasionally with sauce.

I don’t know if I’m really clear about the presentation. For a better view of how the “ladder” works, do this. Overlap your two index fingers their full length. Then slide them apart about halfway. If you do that with the pineapple, continuing with all slices, you’ll have it down.*

*Ron's note: here are a couple of photos that illustrate the basic concept. The first is from the cover of Time/Life's Foods of the World - the Cooking of the Caribbean Islands (1970):

And the second is from

Photo Credit:
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Sponsored Links

Back to Top
HistoricFoodie View Drop Down
Admin Group
Admin Group

Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4922
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 10 September 2018 at 10:02
That's it exactly, Ron.

Thanks for posting the pix.
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down

This page was generated in 0.105 seconds.