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Grilled Pineapple with Spiked Rum Crema by Ingrid HoffmanDelightfully juicy and just the right amount of sweet, Ingrid Hoffman’s Grilled Pineapple with Spiked Rum Crema complements a savory entree and can also be served as an after-dinner treat.

Makes 4 servings

INGREDIENTS

8 ¾-inch-thick rounds of pineapple, peeled and cored
butter-flavored cooking spray
3 tablespoons dark brown sugar
1 cup heavy cream
½ cup confectioners’ sugar
2 tablespoons silver rum
¼ cup sweetened coconut flakes, toasted, for serving
fresh mint sprigs, for garnish

INSTRUCTIONS

  1. Spray the pineapple slices with the cooking spray on both sides and rub with the dark brown sugar.
  2. Beat the heavy cream with an electric hand mixer on high speed in a chilled medium bowl until it thickens. Add the confectioners’ sugar and beat until stiff peaks form. Beat in the rum until stiff peaks form. Refrigerate until ready to serve.
  3. Heat a rimmed grill pan over high heat until very hot. In batches, add the pineapple to the pan and grill until seared with grill marks, turning once, about 3 minutes. (The pineapple can also be grilled on an outdoor grill over medium heat.) Transfer to a plate and let cool slightly.
  4. For each serving, place 2 pineapple slices on a dessert plate. Top with a dollop of the rum cream, sprinkle with a tablespoon of coconut, and garnish with a mint sprig. Serve immediately.

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