• Cooking Time:
  • Servings: 4
  • Preparation Time:


This recipe was inspired by a conversation in one of the bakespace forums where coconut ice cream and rum soaked pineapple was brought up. I am a big fan of a lot of Thai flavors. This is what I eventually came up with as a recipe.

It's sort of a French Caramel meets Thai Coconut, after passing through Jamaica and Hawaii.

I have been resisting the urge to post this until I had actually served it, but since that will be tonight, I figured it would be OK. I have already made the Ice Cream, Syrup and the Caramel sauce. Thus I kind of had a trial run last night with a slice of ungrilled canned pineapple.... It was almost where I was hoping for... I think the grilling of the fresh pineapple brushed with Ghee will make a big difference.


  • 1 recipe Caramel sauce (unflavored) although you might want to try ginger
  • Spice Syrup - This can be made ahead and is great for Thai coffees and teas as well as cocktails like the Ginger Snap
  • 1/2 cup water
  • 1/2 cup sugar
  • 2 TB Key Lime juice
  • Grated zest of 1 Tangerine
  • 2 bay leaves
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons minced fresh ginger
  • 1/2 vanilla bean (Tahitian; It adds a "creamier" note than Bourbon or Mexican beans), split lengthwise
  • 2 wild (kaffir) lime leaves (4 lobes total) - Chiffonade
  • 2 star anise
  • 1/4 cup Dark Rum
  • Grilled Pineapple
  • 1 Pineapple
  • Ghee or Peanut oil
  • Assembly
  • 4 scoops Coconut Ice Cream
  • Mint Sprigs or Shaved Coconut or grated Lime zest (All optional)


  • Combine all the syrup ingredients except the rum in a heavy saucepan over medium heat.
  • Bring to a boil, then reduce flame and simmer the syrup for 20 minutes.
  • Remove from the heat.
  • Remove the vanilla bean and when cool enough to handle, scrape the seeds into the syrup.
  • Let cool, and then strain through a fine mesh sieve.
  • Stir in the 1/4 cup rum
  • Heat grill to medium (when you can hold your hand close to the cooking surface for a 4 count before pulling it away.)
  • Chop off the top of the pineapple and the top inch or so of the fruit.
  • Cut a slice off the bottom so the pineapple will stand upright and remain stable while you skin the pineapple.
  • Remove any "eyes" that remain, with a paring knife or potato peeler.
  • If you have a pineapple corer, use it to remove the core, then lay the pineapple horizontally and cup 4 slices about 1/2 inch thick.
  • If you don't have a corer, slice the pineapple first, and then remove the core from each slice with a paring knife, or a small round cookie cutter.
  • Brush both sides of the pineapple slices with warmed ghee or peanut oil.
  • Place on the grill for about 4-5 minutes per side to get nice grill marks.
  • Arrange a pineapple ring on each plate.
  • Drizzle with the spiced rum syrup.
  • Add a scoop of coconut ice cream to the center of the ring
  • Drizzle the ice cream and plate with the caramel sauce.
  • Serve with a spring of mint or sprinkle the ice cream with finely grated lime zest and sprinkle shaved coconut on the plate.
  • Makes 4 servings

Categories: Frozen 
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