Garnish with mint leaves and seasonal flowers to enhance this summer dessert.
Cut the top and bottom off the pineapple and peel.
Cut it into 8 rings and use an apple corer to carve a center core out of each ring.
Spray a large grill pan with non-stick cooking spray and heat over a medium flame. You can also use your solid outdoor gas braai grill if you prefer, but make sure you spray with non-stick spray first.
Grill the pineapple for 2-3 minutes on each side until golden brown and the grill marks have appeared.
Heat the butter, sugar and rum together in a small saucepan over a low heat. Stir continuously until the sugar has dissolved and the sauce has thickened slightly (approx. 2 mins). Remove from heat.
Place a pineapple ring on each plate, put a scoop of vanilla ice cream on top and drizzle 2 teaspoons of rum sauce over. Serve immediately.
Ingredients
Directions
Cut the top and bottom off the pineapple and peel.
Cut it into 8 rings and use an apple corer to carve a center core out of each ring.
Spray a large grill pan with non-stick cooking spray and heat over a medium flame. You can also use your solid outdoor gas braai grill if you prefer, but make sure you spray with non-stick spray first.
Grill the pineapple for 2-3 minutes on each side until golden brown and the grill marks have appeared.
Heat the butter, sugar and rum together in a small saucepan over a low heat. Stir continuously until the sugar has dissolved and the sauce has thickened slightly (approx. 2 mins). Remove from heat.
Place a pineapple ring on each plate, put a scoop of vanilla ice cream on top and drizzle 2 teaspoons of rum sauce over. Serve immediately.