Total Time
25mins
Prep 15 mins
Cook 10 mins

A cored pineapple is used to serve this dessert so be sure and pick a pretty one with bright green leaves.

Ingredients Nutrition

Directions

  1. Line baking sheet with foil.
  2. Using large sharp knife, quarter pineapple lengthwise through leafy top.
  3. Core each wedge.
  4. Cut pineapple flesh from peel of each wedge, keeping flesh in 1 piece.
  5. Set aside.
  6. Transfer pineapple shells to baking sheet.
  7. Cover leaves with foil to protect from heat.
  8. Preheat broiler.
  9. Melt butter in large skillet over medium heat.
  10. Add sugar, water and cinnamon.
  11. Bring to boil, stirring, until sugar dissolves.
  12. Remove from heat.
  13. Add rum to sauce; ignite with match.
  14. Add pineapple wedges to skillet.
  15. Cook until heated through, turning to coat, about 4 minutes.
  16. Return pineapple to shells.
  17. Boil sauce until thick, about 2 minutes.
  18. Cut each pineapple wedge crosswise into ½-inch-thick slices, keeping shells intact.
  19. Spoon sauce over pineapple.
  20. Broil until sauce bubbles and browns slightly, about 3 minutes.

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