Grilled Rum Soaked Pineapple with Pineapple Pan Fried Shortcake, Ice Cream and a Rum Sauce
Layers of flavor, layers of texture; and rum yes please! I'm on the summer train here (and I am hoping you come with me). And grilled pineapple screams summer. What we have here is a pan fried pineapple pound cake, run soaked, grilled pineapple, ice cream and a brown sugar rum sauce. Pan frying the pan cake gives it that moist pound cake interior, with a crisp and crunchy outside. The rum soaked pineapple has that kick of rum but with that beautiful caramelization that only direct heat can give natural sugar. And oh that rum sauce. It is sweet and sugary, and the perfect addition to this dish.This was soooo good y'all! I gave my staging plates to my neighbors and they devoured it. My husband came home, I served him a plate, same deal. I cooked it for a morning show appearance, also well received. Another big plus here is that it is a super easy dish. There are no real culinary skills required here. There are multiple elements that go into this dish, but none of them are difficult to execute. And you're going to find the same ingredient make up in practically every element: sugar, butter, pineapple and rum. So what's not to love?
We eat with our eyes first. So when I cook a dish that has a lot of neutral colors, such as the one above, I find other ways to incorporate bright hues. Just look at these adorable tropical plates. They were $0.99/each at Target. Can't beat that. And look at how much color they add! If you're not in the market for random plates, you can always add a garnish such as a sprig of mint. But even without these additional elements, you (and your other dessert eating friends) will be dying to dig in.
For the Rum Soaked Grilled Pineapple:
1/2 cup brown sugar
3/4 cup spiced rum
Fist thing is first, we want to get those pineapple soaking in rum, so get this started 1-5 hours before you are looking to grill them. Grilling will only take about 10 minutes, so do that aspect right before you make your rum sauce and pan fry the pineapple pound cake.
1. In a mixing bowl, gallon zip-lock bag, or a tall cylindrical container combine 1/2 cup brown sugar and 3/4 cup rum. Stir until the two ingredients are mixed well.
2. Begin by cutting the skin off of your pineapple.
3. Then cut it roughly 1" thick.
4. Use a sharp knife to carefully cut out the center.
(Truth be told, I staged this part of the process. If you add it to a gallon zip-lock bag, and press out the extra air, then you will have more rum/sugar pressed against the pineapple.)
5. When you are ready to grill the pineapple, put it over open flame (or use a grill pan if you do not have a grill). Keep in mind, alcohol is flammable, so don't shove your face and palms in the grill. Although I feel like that should go without saying. I had zero fire issues, but that is my disclaimer and I am sticking to it.
6. Grill roughly 5 minutes per side, or until you have those lovely grill marks and the pineapple is tender.
For the Pineapple Pound Cake:
1 cup butter, softened
1 1/2 cups sugar
1 tsp vanilla
2 1/2 cups flour
1 tsp salt
20 oz can crushed pineapple.
1. In a Kitchenaid Stand Mixer, combine butter and sugar and mix until homogeneous (45-60 seconds).
2. Add your eggs and vanilla and mix again for 30 seconds or so.
3. Add flour and salt and mix again, (45 seconds-ish)
4. Add your can of crushed pineapple, juice and all and mix one last time. (I promise!)
5. Grease a 16"x10.5" glass Pyrex dish.
6. Add your batter to the dish and bake for 325 for 20-25 minutes.
7. Allow this dish to cool before going on to the next step!
8. After the dish has cooled, you have grilled your pineapple, and made your brown sugar rum sauce, you will proceed to the next step.
9. In a cast iron skillet, add 2 tbsp of butter.
10. While your butter is browning, use a cookie cutter (or feel free to free hand it I guess) to cut out the pineapple short bread.
11. Once the butter has melted and just slightly browned, add it to the skillet and cook roughly 2 minutes per side.
12. I like to apply pressure with my spatula so that the pound cake really crisps up against the heat of the pan!
For the Brown Sugar Rum Sauce:
1/2 cup butter
1 cup brown sugar
1/3 cup spiced rum
1. In a sauce pan, melt butter.
2. Once the butter is melted, whisk in the brown sugar.
3. Continue to cook another 3 minutes, stirring constantly or it will burn!
4. Remove the pan from heat and add the rum. Because of the alcohol, it may bubble up a bit. Allow it to settle down before returning it to heat.
5. When you do return it to heat, reduce your stove top to a low/medium setting,
6. Cook for an additional 2-3 minutes, stirring constantly.
Putting it all together:
You will also need an ice cream of choice. I tried it with a coconut chip gelato as well as a caramel gelato. Both were good. You are more than welcome to pick your poison. I probably wouldn't go minty, but hey this is where I let you make choices. Choice away...
1. Plate beginning with the pan fried short bread.
2. Add your grilled pineapple.
3. Add a scoop of ice cream of your choice.
4. Drizzle with sauce.
Eat right away before that ice cream melts. ;)