Rum-Roasted Baked Pineapple Spears (Glazed, Caramelized and Addictive)

Needless to say, our family loves to fire up the grill so we have plenty of tried-and-tested recipes to choose from. These rum-roasted baked pineapple spears are a favorite because they take so little time to make and are a fantastic treat to enjoy over a nightcap.

How to Make Rum-Roasted Baked Pineapple Spears

You’ll start by preparing the tasty brown sugar and spiced rum glaze to add to your pineapple spears:

• Preheat the oven. Preheat your oven to 375℉.
• Prepare the brown sugar and rum mixture. Add the brown sugar and dark spiced rum to a small bowl and mix to combine.
• Prep the pineapple. Place the pineapple wedges in a baking dish.
• Brush. Brush the pineapple with the brown sugar and rum mixture.
• Dot. Dot the pineapple with butter.
• Bake. Bake the pineapple in the preheated oven for 30 minutes, basting with pan juices every 10 minutes.
• Broil. Broil (grill) on high heat during the last 2 to 3 minutes of cooking until golden.
• Remove from the oven. Remove the pineapple from the oven.
• Garnish. Sprinkle with toasted coconut chips.
• Serve. Serve the pineapple spears with vanilla ice cream.

How to Peel and Core a Fresh Pineapple

Here’s how to quickly and easily peel and core your pineapple so that you can make this recipe:

• Remove the ends. Lay the pineapple on its side and use a large, sharp knife to cut off the top and bottom ends.
• Stand the pineapple upright. Stand the pineapple upright to allow the juices to fully permeate throughout.
• Peel the pineapple. Use the knife to cut vertically to shave the skin off in strips.
• Remove the eyes. Use the tip of the knife to carefully remove the eyes from the flesh of the pineapple.
• Core the pineapple. Cut the pineapple in half length-wise and then cut each half into quarters. Cut out the core from each quarter.
• Slice into spears. Slice the pineapple quarters into spears.

(Also try: Grilled Pineapple Steaks)

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