Pineapple with Rum Sauce

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“A very nice tart and rum flavored dessert. I tried this fantastic recipe in a restaurant in Waikiki and finally developed my own version.”

Ingredients Nutrition


  1. Remove pineapple leaves and discard.
  2. Quarter pineapple lengthwise and cut out and discard cores.
  3. With a sharp knife, cut fruit from rinds, keeping rinds intact and reserving them.
  4. Cut pineapple crosswise into 1/4 inch thick slices.
  5. In a medium size saucepan, melt butter; add 5 tablespoons brown sugar, rum, lemon juice and bring to a light boil.
  6. Reduce heat and cook over moderate heat for 1 minute, stirring continuously.
  7. Add pineapple slices, stir to coat and cook for 1 minute, stirring occasionally.
  8. Preheat broiler to HIGH.
  9. Line a shallow baking pan with aluminum foil.
  10. Place reserved rinds in prepared pan and with a fork and a spoon return pineapple pieces to rinds, arranging to near original shape.
  11. Spoon remaining sauce over pineapple.
  12. Sprinkle top of pineapple with remaining brown sugar.
  13. Broil pineapple about 3 inches from broiler elements until slightly charred and heated through, about 6 to 8 minutes.
  14. Serve pineapple hot with icecream if desired.

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