How to grill pineapple with a sweet, butter rum sauce – keto, low carb, vegan, paleo, GF
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 mins
One whole pineapple, sliced (see post for instructions)
Butter rum sauce
1 can of coconut milk (400ml)
1/4 cup of dairy free butter
1/4 cup of Coconut sugar (agave, maple syrup works too)
1/4 tsp of cinnamon
1tbsp of Rum essence/flavouring (or rum if you wish)
Prepare the sauce first by adding all of the ingredients for the butter rum sauce to a medium sized saucepan excluding the rum/flavouring.
Bring the saucepan to the boil while stirring, once the liquid starts to bubble and rise reduce the heat to medium/low and simmer for 20 minutes.
During the 20 minutes keep stirring as the sauce darkens and thickens (Do not leave it unattended)
Stir in the rum/flavouring just before the saucepan is removed from the stove and set aside to cool.
Now move onto grilling the pineapple
Preheat the grill and coat with the coconut oil
Grill the pineapple pieces (you may need to work in batches) until charred marks are formed (3-5 minutes per side).
If using an Optigrill pre heat and use when the light indicates, coat the griddle with oil, grill the pineapple until the device beeps to alert readiness. Turn the pineapple over half way for even charred marks.
Serve with butter rum sauce or alone
The butter rum sauce is optional, skip and grill the pineapple by itself if worried about extra calories.
Refrigerate any leftover pineapple.
Can cut the pineapple into ring instead of slices
Store brought canned pineapple also works for this recipe