Grilled Pineapple with Pound Cake and Rum-Caramel Sauce
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Cooking Time:
20 min
Prep Time:
15 min
Total Time:
35 min
Servings:
4 to 8 servings
Ingredient
12 tablespoons unsalted butter
23/4 cup dark brown sugar
32 tablespoons dark rum
41/2 cup heavy cream
51 small pineapple, peeled and cut in 1/2
61/4 cup canola oil
71 store-bought pound cake, cut into 1/2-inch thick slices
8Vanilla ice cream, for serving
9Maraschino cherries, optional
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Nutritional components
- Serving Size1 of 6 servings
- Calories369
- Total Fat23g
- Saturated Fat9g
- Carbohydrates40g
- Dietary Fiber2g
- Sugar34g
- Protein2g
- Cholesterol43mg
- Sodium52mg
Cooking process
Step 1Melt the butter in a small saucepan over high heat, add the brown sugar and rum and cook, whisking until the sugar has melted and the mixture is smooth. Whisk in the heavy cream and cook until heated through and slightly thickened. Transfer the mixture to a bowl, keep warm.
Step 2Heat the grill to high.
Step 3Brush the pineapple on both sides with the oil and place on the grill. Grill until golden brown and caramelized on both sides, about 6 minutes. Remove from the grill, stack the slices and cut into chunks. While the pineapple is grilling, place the pound cake on the grill until lightly golden brown on both sides, about 20 seconds on each side. Remove the pineapple from the grill and, when cool enough to handle, either slice or cut into chunks.
Step 4Top each piece of pound cake with some of the pineapple and drizzle with the caramel-rum sauce. Top with more pound cake, vanilla ice cream and a maraschino cherry, if desired.
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