No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants
Grilled Pineapple With Rum Glaze And Coconut Ice Cream

Grilled Pineapple With Rum Glaze And Coconut Ice Cream

  • Prep Time: 5 mintes
  • Total Time: 4 hours
  • Yield: 4 to 8 servings


  • 1 ripe pineapple, peeled and eyes removed, cored, and cut into eight rounds
  • 1/2 cup dark rum
  • 1/2 cup packed light brown sugar
  • 1/4 cup fresh orange juice
  • 1 tablespoon fresh lime juice
  • Dairy Free Coconut Ice Cream
  • Sweetened coconut flakes, lightly toasted, garnish


  • Preheat the grill to medium and brush clean with a wire brush.

  • In a saucepan, combine the rum, sugar, orange and lime juices, and simmer, stirring, to dissolve the sugar. Cook for 3 to 4 minutes to slightly thicken. Let cool.

  • Place pineapple on the grill. Cook until lightly charred and golden, basting on both sides with the rum mixture, 6 to 8 minutes.

  • Remove from the heat and arrange the pineapple slices in shallow bowls. Top the pineapple slices with a scoop of ice cream, drizzle a spoonful of the remaining rum glaze on top, and garnish with toasted coconut flakes. Serve immediately.

Recipe Details