Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Sautéed Pineapple with Pecan Rum Sauce

Scott Phillips

Servings: 4

Ingredients

  • 1/4 cup instant flour (Wondra brand)
  • 8 rings peeled, cored pineapple bought prepared at a grocery store, juice reserved (or 8 slices from a 20-oz. can of pineapple in unsweetened juice, juice reserved)
  • 1/4 cup dark rum
  • 1/4 cup packed brown sugar
  • 1/4 cup toasted chopped pecans, or other toasted nuts
  • 2 Tbs. unsalted butter
  • 1 Tbs. vegetable oil
  • 1/4 cup heavy cream
  • Vanilla ice cream for serving

Nutritional Information

      Calories (kcal) : 380
      Fat Calories (kcal): 190
      Fat (g): 21
      Saturated Fat (g): 8
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 35
      Sodium (mg): 15
      Carbohydrates (g): 42
      Fiber (g): 3
      Protein (g): 3

Preparation

  • Measure the flour into a pie plate. In a Pyrex measuring cup, combine 1/4 cup of the pineapple juice with the rum, sugar, and nuts; set aside.
  • Pat the pineapple dry. One at a time, lightly dredge the pineapple rings in the flour and put them on a wire rack. Heat the butter and oil over medium heat in a 12-inch skillet. When the butter begins to darken slightly, increase the heat to medium high and add the pineapple rings to the skillet. Sauté until golden brown on one side, 2 to 3 minutes; turn the pineapple over and sauté until golden brown on the other side, 2 to 3 minutes longer. Transfer the pineapple to four dessert plates. Carefully add the rum mixture to the empty skillet; simmer and reduce until syrupy, 1 to 2 minutes. Remove from the heat and stir in the cream. Spoon a portion of the sauce over each plate and serve immediately with the ice cream.

Tip

You can sauté the pineapple without the Wondra flour, though it won’t brown as evenly or have a crisp crust.

Reviews

Rate or Review

Reviews

  • RubenZ3 | 10/30/2012

    This was an outstanding desert for the summer! Can't wait to make it again!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

San Juan, Puerto Rico (513)

Miami chef Michelle Bernstein steps into the host role as Moveable Feast with Fine Cooking travels to Puerto Rico—an episode that was filmed in the summer prior to Hurricane Maria,…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks