Brown Sugar and Rum-Glazed Pineapple With Coconut (Cook's Illust

READY IN: 5mins
Recipe by Debbie R.

From The America's Test Kitchen Cookbook. I haven't tried it yet.

Top Review by alligirl

Yum yum yum - simple, yet complex! I scaled this back for 2 people, but we REALLY dug in and enjoyed it! Next time it'l be gracing some vanilla bean ice cream - super decadent! Thanks for sharing, Debbie R.

Ingredients Nutrition


  1. Toast coconut by putting it on a baking sheet and baking at 350 degrees. Stir once or twice. It takes 6-8 minutes.; Let it cool.
  2. Melt butter in a large nonstick skillet over medium high heat. Add rum, then sprinkile the brown sugar evenly over mixture. Cook until slightly thickened, about 1 minute.
  3. Lay the spears in the pan. Lower heat to medium low. Cook until deep golden and slightly browned on both sides, about 8 minutes. Transfer the pineapple spears to a serving platter.
  4. Return thhe pan with glaze to medium-high. Simmer until thickened, about 1 minute. Pour the glaze over the pineapple. Sprinkle with coconut before serving.

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