Grilled Pineapple with Rum Sauce and Ice Cream
Recipe courtesy of Mary McCartney
- Level: Easy
- Yield: 4 servings
- Total: 15 min
- Active: 15 min
Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
- Calories: 440
- Total Fat: 19 g
- Saturated Fat: 13 g
- Carbohydrates: 63 g
- Dietary Fiber: 2 g
- Sugar: 56 g
- Protein: 2 g
- Cholesterol: 28 mg
- Sodium: 50 mg
Rum Sauce
- 1 cup coconut sugar
- 3/4 cup unsweetened plant-based milk (I used coconut milk)
- 1 tablespoon cornstarch
- 1/4 cup dark rum
- 1/4 cup plant-based cream
Pineapple
- Vegetable oil, for the griddle pan
- 4 round slices fresh pineapple, each 1 inch thick with core removed
- 1 teaspoon ground cinnamon
- 1 lime, zested and juiced
Assembly
- 4 scoops vegan vanilla ice cream
Special equipment: a ridged griddle pan
- For the rum sauce: Place the coconut sugar in a small pan over medium-low heat, allowing it to begin warming up.
- Meanwhile, in a small measuring cup or mixing bowl, combine the milk and cornstarch, stirring until smooth and free of lumps. Gradually pour this mixture into the coconut sugar (it doesn't need to be fully melted), stirring constantly with a wooden spoon. Maintain a gentle bubbling heat.
- Stir in the rum and continue cooking, stirring frequently, until the mixture becomes nicely caramelized and thickens to a glossy consistency that coats the back of the spoon. Remove from heat and stir in the plant-based cream.
- For the pineapple: Preheat a ridged griddle pan (or grill) and lightly oil the surface. Sprinkle the pineapple slices with ground cinnamon. Grill each side for a couple of minutes, until caramelized and marked by the grill. Remove from heat and drizzle with lime juice.
- For the assembly: Place a grilled pineapple slice on each plate, top with a scoop of vegan vanilla ice cream, and drizzle with the rum sauce. Finish with a sprinkle of lime zest.
The pineapple can also be cooked on a barbecue for a smoky flavor.
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