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Warm Pineapple Sundaes With Rum-Caramel Sauce & Nut Brittle

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“Smoky-sweet grilled pineapple gives this All-American dessert a tropical treat. Recipe is from Ladies Home Journal. For a more-adult version, substitute 2 T rum for the extract.”

Ingredients Nutrition

  • 1 (10 ounce) jar caramel sauce
  • 12 teaspoon rum extract
  • 18 teaspoon cinnamon
  • 1 pinch nutmeg
  • 14 cup firmly packed light brown sugar
  • 1 (4 lb) fresh pineapple (peeled, cored and cut into 1-inch thick rounds)
  • 2 pints vanilla ice cream
  • 12 lb peanut brittle (or macadamia-nut brittle, broken into small pieces)


  1. In medium bowl, combine caramel sauce, extract, cinnamon and nutmeg; cover and set aside.
  2. Heat grill to medium high.
  3. In a large bowl, sprinkle sugar over pineapple, let stand 20 minutes, turning occasionally.
  4. Grill pineapple (reserve bowl with juices), turning once, until grill marked and heated through, about 8 minutes.
  5. Cut each round into 8 triangles, add to reserved bowl with juices and toss to coat.
  6. Serve warm or chilled over ice cream with rum-caramel sauce and brittle.

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