Grilled Pineapple Sundaes

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I hope everyone had a great weekend! My son’s friend Owen was visiting from Iowa over the weekend, so both of them came over for dinner on the 4th. I let them choose the menu, and they requested Barbecue Bacon Hot Dogs. I suggested Hawaiian Potato Salad as a side, which they approved of, and then I started thinking about dessert. I decided to stick with a tropical theme and came up with these insanely delicious Grilled Pineapple Sundaes…..

They were a huge hit!! I wanted some kind of caramel sauce to drizzle over the top, but it couldn’t be a traditional caramel sauce with cream…and me being me, it also needed to have alcohol to kick it up another notch. 😉

So I decided to go with the sauce from my Bananas Fosters Waffles post from 2013! Oh man, that was the best decision I have made in ages, lol

How to make Grilled Pineapple Sundaes:

To make the Coconut Rum Caramel Sauce:

Combine the brown sugar, butter, and cinnamon in a small saucepan. Cook over low heat until the sugar dissolves.

Carefully add the rums and stir to combine. Simmer for 3 minutes. {I wanted to tone down the alcohol content}

For the Grilled Pineapple:

Turn pineapple on it’s side and slice into approximately 1/2-inch rounds…..

I did not measure, it’s just a guess. If they are too thick, they will take forever to heat through. If they are too thin, they will burn…and be too thin. 😉

Using a sharp knife, cut around the outside edge to remove the skin. Use an apple corer {or sharp knife} to remove the core in each slice…..

Place pineapple slices on a preheated grill and cook for 3 to 5 minutes on each side…..

The goal here is to heat them through, and get them to soften up a bit.

You can serve your Grilled Pineapple Sundaes hot or wait a bit and serve them at room temperature. The heat of the pineapple will definitely melt your ice cream, so you will need to assemble them right before serving.

Place each pineapple slice in a bowl, top with vanilla {or coconut} ice cream and drizzle with sauce…..

Seriously amazing!! The rum is noticeable, but not overpowering. There’s a touch of cinnamon is in the background, the brown sugar gives just the right amount of sweetness, and the butter gives it a nice, silky texture…YUM!!!

Notes:

• If you do not want to use coconut rum, substitute a silver rum.
• If you do not want to use rum at all, go to the grocery store and buy a jar of caramel sauce. 🙂
• If you look closely you will notice that I burned the bottoms of my pineapple slices {I got distracted by the dog}. No worries, they still tasted great and had a slightly smokey flavor to them, lol
• I did not brush the pineapple with oil before grilling and they did not stick.
• No, I do not know if canned pineapple would work, I have only tried grilling fresh pineapple.

More delicious pineapple recipes:

• Grilled Chicken Teriyaki Bowls 
• Grilled Teriyaki Chicken Sandwiches
• Pineapple Daiquiri Sorbet
• Skillet Pineapple Upside Down Cake
• Bourbon Pineapple Barbecue Sauce
• Teriyaki Bacon Wrapped Shrimp

Enjoy!!

Grilled Pineapple Sundaes

These Grilled Pineapple Sundaes are topped with vanilla ice cream and a homemade Coconut Rum Caramel Sauce to create a sinfully delicious dessert!

5 from 1 vote

Print Rate

Course: Dessert

Cuisine: American

Keyword: pineapple, recipe, grilled, summer, ice cream, rum, dessert

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 8 Servings

Calories: 314kcal

Author: Lisa Johnson

1/21x2x3x

Ingredients

• 1 whole fresh pineapple
• 2 cups vanilla ice cream

Coconut Rum Caramel Sauce

• ¼ cup unsalted butter
• 1 cup dark brown sugar
• ½ teaspoon ground cinnamon
• ¼ cup coconut rum
• ¼ cup dark rum
• toasted coconut to garnish optional

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Instructions

To make the Coconut Rum Caramel Sauce:

• Combine the brown sugar, butter, and cinnamon in a small saucepan. Cook over low heat until the sugar dissolves.
• Carefully add the rums and stir to combine. Simmer for 3 minutes.
• Store sauce in a sealed container in the refrigerator until needed.

For the Grilled Pineapple:

• Turn pineapple on it's side and slice into approximately 1/2-inch rounds.
• Using a sharp knife, cut around the outside edge to remove the skin.
• Use an apple corer {or sharp knife} to remove the core in each slice.
• Place pineapple slices on a preheated grill and cook for 3 to 5 minutes on each side.
• Place each pineapple slice in a bowl, top with vanilla {or coconut} ice cream and drizzle with sauce.
• Garnish with toasted coconut, if desired.

Notes

• If you do not want to use coconut rum, substitute a silver rum.
• If you do not want to use rum at all, go to the grocery store and buy a jar of caramel sauce. 
• If you look closely you will notice that I burned the bottoms of my pineapple slices {I got distracted by the dog}. No worries, they still tasted great and had a slightly smokey flavor to them, lol
• I did not brush the pineapple with oil before grilling and they did not stick.
• No, I do not know if canned pineapple would work, I have only tried grilling fresh pineapple.

Nutrition

Calories: 314kcal | Carbohydrates: 49g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 36mg | Potassium: 225mg | Fiber: 1g | Sugar: 44g | Vitamin A: 380IU | Vitamin C: 54.3mg | Calcium: 81mg | Iron: 0.6mg