Pineapple with Rum Sauce

"A very nice tart and rum flavored dessert. I tried this fantastic recipe in a restaurant in Waikiki and finally developed my own version."
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  • Remove pineapple leaves and discard.
  • Quarter pineapple lengthwise and cut out and discard cores.
  • With a sharp knife, cut fruit from rinds, keeping rinds intact and reserving them.
  • Cut pineapple crosswise into 1/4 inch thick slices.
  • In a medium size saucepan, melt butter; add 5 tablespoons brown sugar, rum, lemon juice and bring to a light boil.
  • Reduce heat and cook over moderate heat for 1 minute, stirring continuously.
  • Add pineapple slices, stir to coat and cook for 1 minute, stirring occasionally.
  • Preheat broiler to HIGH.
  • Line a shallow baking pan with aluminum foil.
  • Place reserved rinds in prepared pan and with a fork and a spoon return pineapple pieces to rinds, arranging to near original shape.
  • Spoon remaining sauce over pineapple.
  • Sprinkle top of pineapple with remaining brown sugar.
  • Broil pineapple about 3 inches from broiler elements until slightly charred and heated through, about 6 to 8 minutes.
  • Serve pineapple hot with icecream if desired.

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  1. I bought a large, but with very little flavor, pineapple the other day and this recipe was what I needed. Extremely tasty. Now I have to improve on the presentation for company.
  2. This is a delicious dessert. Just the right balance of sweetness and fruit acidity. It took no time to prepare, mostly because I substitued slices of a pre-cored and rinded pineapple for the whole pineapple. The presentation wasn't as pretty as this sounds to be, but the taste was great. I used the left-over sauce to heat some bananas and served them over vanilla ice cream, and that also worked well.


I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
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