BBQ Recipe Ideas: Char Grilled Pineapple With Homemade Rum Caramel Sauce & Coconut Ice Cream

Ever thought about making dessert in your BBQ cabin? We often think about savoury food when it comes to cooking over coals, but cabin owner Luan submitted this recipe to our Arctic Cabins cookbook competition, and you’ll see why it was among our top 5 winners!

We’re sharing Luan’s charred pineapple with hot salted rum caramel recipe, made over the grill in a BBQ hut, and she went one step further and gave us a recipe for homemade coconut ice cream, the perfect piña colada flavour pairing!

The Recipe

This caramel sauce recipe is vegetarian friendly, but if you are needing a vegan recipe, the butter can easily be swapped for your favourite plant-based butter alternative.

The coconut ice-cream is completely vegan and vegetarian friendly too! Furthermore, if you don’t consume alcohol, simply swap the dark rum for water to keep that runny caramel texture.

First things first, if you’re wanting to make the homemade coconut ice cream, it will need to be made ahead so it has time to freeze.

Coconut Ice Cream Ingredients:

• 1 tin of coconut milk
• 450g coconut cream
• ½  cup of sugar
• 1tsp vanilla extract
• Grated fresh coconut

Method:

1. Simply blend all the ingredients together in a bowl, or with a blender/food processor if you have one available to you.
2. Cover and freeze overnight.

Charred Pineapple Ingredients:

• 1 medium sweet pineapple
• Olive oil
• 80g butter (or non-dairy alternative)
• Zest and juice of 1 lime
• Desiccated coconut or coconut shavings
• Chopped pecans
  
  

Salted Rum Caramel Sauce Ingredients:

• 130g dark muscovado sugar
• 30g butter (or non-dairy alternative)
• 40ml dark rum (or 40ml water for an alcohol-free version)
• 150ml double cream (or non-dairy alternative)
• A pinch of salt

Method:

1. This dessert recipe is perfect to make after your main meal on your grill, so if your BBQ isn’t already lit, now’s the time to start heating it up.
2. Heat the 80g of butter in a pan on the BBQ, then add the lime juice and zest. Set this aside for later.
3. Lightly toast your desiccated coconut or coconut shaving in a pan over the BBQ and set aside to use later.
4. Make the rum caramel sauce by gently heating all the sauce ingredients in a pan on the BBQ, stirring occasionally until thickened.
5. Carefully chop the outer flesh off the pineapple, leaving the leaves on to act as handles when manoeuvring it on your grill. Cut the pineapple into quarters and rub each piece with some olive oil.
6. Char the pineapple quarters on the BBQ, turning regularly and brush them with the zesty lime butter that you made earlier.
7. Remove the pineapple from the grill and serve with hot rum caramel sauce and your homemade coconut ice cream, topped with toasted coconut and chopped pecans. Enjoy!

If you try any of our featured recipes, make sure you tag us in your photos on social media - we love seeing and sharing what our cabin owners cook in their BBQ huts!