Rum-Roasted Pineapple and Sugared Pecans with Vanil

Name: Rum-Roasted Pineapple and Sugared Pecans with Vanilla Bean Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 gold pineapple; 1/4 cup dark rum; 1/4 cup sugar, plus extra for sprinkling, optional; 1/2 teaspoon vanilla extract; 1 pinch kosher salt; 1 cup pecan halves; 1 tablespoon unsalted butter; 2 tablespoons superfine sugar; 1 pinch kosher salt; 1 quart vanilla bean ice cream, for serving

Servings: persons

1
For the pineapple: Preheat the oven to 425 degrees F.
2
Begin by peeling the pineapple and cutting it into 1/2-inch-thick planks approximately 2 by 2 inches wide; discard the core.
3
Arrange in a single layer in a roasting pan.
4
Whisk together 1/2 cup water, the rum, sugar, vanilla and salt, and then pour over the pineapple.
5
Sprinkle the top with a little extra sugar, if desired, then roast until caramelized, 17 to 18 minutes.
6
When done, remove the pineapple from the pan and allow to cool slightly before dicing.
7
For the pecans: Arrange the pecans in a baking sheet and toast until slightly darkened and fragrant, 7 to 8 minutes.
8
Remove from the oven and allow to cool slightly before adding the butter to the baking sheet.
9
Immediately toss the baking sheet to coat the pecans as the butter melts.
10
Sprinkle evenly with the sugar and salt and toss once more.
11
Set aside on a plate to cool.
12
To assemble, place 2 to 3 scoops of vanilla bean ice cream in a bowl.
13
Top with 2 to 3 spoonfuls of rum-roasted pineapple and garnish with sugared pecans.

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 gold pineapple, 1/4 cup dark rum, 1/4 cup sugar, plus extra for sprinkling, optional, 1/2 teaspoon vanilla extract, and more.

Yes, Rum-Roasted Pineapple and Sugared Pecans with Vanilla Bean Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Rum-Roasted Pineapple and Sugared Pecans with Vanilla Bean Ice Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions