Roasted Pineapple with Rum Vanilla Sauce and Coconut
Elevate your dessert game with this tropical indulgence: Roasted Pineapple with Rum Vanilla Sauce and Coconut. Juicy pineapple wedges are caramelized in the oven with a sprinkle of dark brown sugar and buttery richness, creating a golden, tender treat that’s irresistibly sticky-sweet. The flavors are perfectly complemented by a silky rum vanilla sauce, simmered with heavy cream for a luxurious touch, and finished with a pinch of salt to balance the sweetness. Toasted coconut adds a delightful crunch and nutty aroma, while an optional garnish of fresh mint provides a pop of freshness. Ready in just 30 minutes, this easy, elegant dessert is perfect for entertaining or treating yourself to a taste of island paradise. Serve warm and let the tropical flavors transport you! Keywords: roasted pineapple, rum vanilla sauce, toasted coconut, tropical dessert, caramelized pineapple recipe.
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Recipe Information
Ingredients
- 1 whole pineapple
- 2 tablespoons dark brown sugar
- 2 tablespoons unsalted butter
- 3 tablespoons dark rum
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup shredded coconut
- 1 pinch salt
- 1 sprig fresh mint leaves (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Peel the pineapple and cut it into 8 long wedges, removing the core from each wedge.
In a baking dish, arrange the pineapple wedges in a single layer.
Sprinkle the dark brown sugar evenly over the pineapple. Add small dollops of butter across the wedges.
Roast the pineapple in the preheated oven for 15-20 minutes, turning the wedges halfway through, until caramelized and golden.
While the pineapple is roasting, prepare the rum vanilla sauce. In a small saucepan over medium heat, combine the dark rum and vanilla extract. Heat gently for 1 minute to let the alcohol cook off slightly.
Add the heavy cream to the saucepan and stir. Slowly mix in the remaining tablespoon of dark brown sugar and a pinch of salt. Simmer for 2-3 minutes, stirring frequently, until the sauce thickens slightly. Remove from heat and set aside.
In a dry skillet over medium heat, toast the shredded coconut until lightly golden and fragrant, stirring constantly to prevent burning. Remove from heat and set aside.
Once the pineapple is done roasting, transfer the wedges to serving plates. Drizzle with the warm rum vanilla sauce and sprinkle with toasted coconut.
Optionally, garnish with fresh mint leaves for a touch of color. Serve immediately while warm!
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 63 mg | 3% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 28.8 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 317 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
