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Sautéed Pineapple with Pecan Rum Sauce

Scott Phillips

Servings: 4


  • 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


  • 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.


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


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Reviews (1 review)

  • RubenZ3 | 10/30/2012

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

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