Steven Raichlen's Barbecue! Bible


Coconut Pineapple Steaks Flambéed with Dark Rum

By Steven Raichlen


  • Yield: 4 servings
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  • 1 peeled cored ripe pineapple
  • 1 cup granulated sugar
  • 1 tablespoon cinnamon
  • 3/4 cup canned coconut milk
  • 1 pint vanilla or rum raisin ice cream
  • 1/2 cup dark rum for flambee

Step 1: Preheat the grill to screaming hot

Step 2: Place the sugar in a shallow bowl and stir in the cinnamon with a fork. Arrange the pineapple slices on a large plate. Brush the tops with coconut milk. Invert the slices and brush with coconut milk again.

Step 3: Soon the ice cream into bowl and keep cold in the freezer.

Step 4: Brush and oil the grill grate. Dip each pineapple slice in the cinnamon sugar on both sides (use tongs or a fork), shaking off the excess. Arrange the pineapple slices on the grill grate. Grill until caramelized (dark brown) on both side, about 5 minutes per side. (Give each slice a quarter turn half way through to lay on a crosshatch of grill marks.)

Step 5: Transfer the grilled pineapple to the bowls with the ice cream.

Step 6: Heat the rum in a small saucepan until warm, almost hot, but do not let boil. Touch a match to the rum and pour it over the pineapple. Serve at once.