Grilled Pineapple Wedges with Rum Caramel Sauce
Caramelized pineapple wedges with a dark rum, brown sugar, and Worcestershire glaze, served warm with vanilla ice cream. The sauce balances sweet honey and caramel with savory umami depth and a hint of rum. Ideal for summer entertaining or a quick dessert that feels restaurant-quality. This version builds a complex sauce through simmering rather than quick assembly, giving the flavors time to meld.
Ingredients
- ½ cup reduced sodium Worcestershire sauce
- ½ cup honey
- ½ cup unsalted butter, 1 stick
- ½ cup packed light brown sugar
- ½ cup dark rum
- 1 pineapple, cut into 8 wedges and cored
- vanilla ice cream
Instructions
- 1
Combine Worcestershire sauce, honey, butter, brown sugar, and rum in a 3-quart saucepan.
- 2
Bring to a full boil, stirring often.
- 3
Reduce heat to medium-low and simmer for 12 minutes until sauce thickens slightly, stirring often.
- 4
Remove from heat and cool completely.
- 5
Brush pineapple wedges with sauce.
- 6
Grill over high heat on an oiled rack for 5 minutes or until glazed, turning and basting often.
- 7
Serve pineapple with vanilla ice cream and remaining sauce.
Tips
Cool sauce completely before grilling to prevent excess burning; baste frequently for even caramelization and to build a glossy glaze.
Use high heat and an oiled rack to create charred edges while keeping interior juicy; rotate pineapple every 2 minutes.
Make sauce ahead; it keeps refrigerated for up to 1 week and can be gently reheated before serving.
Good to Know
Sauce keeps refrigerated in an airtight container for up to 1 week. Grilled pineapple best served immediately but can be reheated gently on the grill.
Prepare sauce up to 2 days in advance. Grill pineapple no more than 2 hours before serving; reheat on grill or in oven at 190C for 3-4 minutes.
Serve warm pineapple on plates with a scoop of vanilla ice cream alongside. Pour remaining warm sauce over top. Pairs well with grilled meats at summer dinners or as standalone dessert.
Common Mistakes
Do not skip cooling the sauce before grilling to avoid excess charring and burnt flavor.
Do not use low heat on the grill; high heat creates caramelization without drying the fruit.
Do not let sauce reduce beyond 12 minutes or it will be too thick and difficult to glaze fruit evenly.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this sauce alcohol-free?
Yes. Replace rum with equal parts pineapple juice or coconut cream for sweetness and depth. The sauce will taste less complex but remain delicious.
What if I don't have a grill?
Use a cast-iron skillet over high heat or broil pineapple 4 inches from heat for 4-6 minutes, turning halfway. Baste with sauce throughout.
How long does the sauce keep?
Refrigerated in a sealed container, up to 1 week. Gently reheat on the stove over low heat, stirring occasionally. Do not boil.