Delicious Grilled Pineapple Sundae Recipe with Easy Coconut Rum Sauce
A simple and quick tropical dessert featuring caramelized grilled pineapple paired with creamy vanilla ice cream or coconut sorbet and drizzled with a luscious coconut rum sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Cuisine: Tropical
Ingredients
Scale
- 1 fresh ripe pineapple, peeled, cored, and sliced into 1/2-inch thick rings or wedges (6 to 8 pieces)
- Vanilla ice cream or coconut sorbet (for serving)
- 1 cup (240 ml) unsweetened coconut milk (full fat)
- 1/4 cup (50 g) packed brown sugar
- 2 tablespoons (30 ml) light or dark rum
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional garnishes: toasted shredded coconut, chopped macadamia nuts, fresh mint leaves
Instructions
- Prepare the Pineapple: Peel and core the pineapple. Slice into 1/2-inch thick rings or wedges (6 to 8 pieces). Pat slices dry with paper towels to help with caramelization. (About 10 minutes)
- Preheat the Grill: Heat your outdoor grill or grill pan to medium-high heat, roughly 375°F to 400°F. Lightly brush grates or pan with neutral oil like canola to prevent sticking. (5 minutes)
- Grill the Pineapple: Place pineapple slices on the grill. Cook for 3 to 4 minutes per side, flipping once, until golden grill marks appear and the fruit softens slightly. Watch closely to avoid burning. (8 minutes)
- Make the Coconut Rum Sauce: While the pineapple grills, combine coconut milk, brown sugar, rum, vanilla extract, and salt in a small saucepan. Simmer gently over low heat, stirring occasionally, until sugar dissolves and sauce thickens slightly, about 7 to 8 minutes. Remove from heat and let cool slightly.
- Assemble the Sundaes: In serving bowls or glasses, layer grilled pineapple slices with scoops of vanilla ice cream or coconut sorbet. Drizzle generous amounts of warm coconut rum sauce over the top.
- Garnish and Serve: Sprinkle with optional toasted shredded coconut, chopped macadamia nuts, or fresh mint leaves. Serve immediately for best contrast of warm sauce and cold ice cream.
Notes
Pat pineapple dry before grilling to avoid steaming and encourage caramelization. Keep heat low when simmering sauce to prevent curdling. Rewarm sauce gently if it thickens too much. For non-alcoholic version, substitute rum with coconut water or pineapple juice.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 280
- Sugar: 30
- Sodium: 70
- Fat: 12
- Saturated Fat: 10
- Carbohydrates: 38
- Fiber: 2
- Protein: 2
Keywords: grilled pineapple, pineapple sundae, coconut rum sauce, tropical dessert, easy summer dessert, grilled fruit dessert