Total Time
55mins
Prep 25 mins
Cook 30 mins

Rum paste should be made day before and allowed to come to room temperature before using.

Ingredients Nutrition

Directions

  1. DAY BEFORE:.
  2. Combine the molasses, brown sugar, cinnamon, butter and rum to form a paste. Chill. Remove from refrigerator at least 1/2 hour before using.
  3. 2 hours before your party:.
  4. Cut the pineapples, including the leafy tops, into quarters. Cut out the core and cut pineapple off of the skin and into bite size pieces. Return it to the shell.
  5. Place the pineapples onto foil lined baking sheets and cover the leafy tops with foil. Brush the pineapple pieces with the rum mixture. Cover with plastic until ready to bake.
  6. To bake:
  7. Preheat oven to 350 degrees. Bake the pineapple until glazed and brown, 12 to 15 minutes. Arrange on a platter with toothpicks, and serve warm. Bake one pineapple at a time, because this is always eaten up quickly, and you will want to have more to serve later in the party.

Reviews

(1)
Most Helpful

This is really good! I love pineapple and this rum paste makes it even more delicious. Made for ZWT4 for the Tastebud Tickling Travellers.

Lainey6605 July 01, 2008

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