Ingredients for Baked Rum Pineapple
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How to Make Baked Rum Pineapple
- **Day Before:**
- In a medium bowl, combine 1/2 cup molasses, 1/2 cup packed brown sugar, 1 teaspoon ground cinnamon, 1/4 cup (1/2 stick) unsalted butter, softened, and 1/4 cup dark rum. Mix until a smooth paste forms.
- Cover and refrigerate overnight.
- **2 Hours Before Party:**
- Remove rum paste from refrigerator and let sit at room temperature for at least 30 minutes.
- Preheat oven to 350°F (175°C).
- Cut one whole pineapple into quarters. Remove the core and cut the pineapple flesh into bite-sized pieces.
- Return the pineapple pieces to the pineapple shell.
- Place the pineapple in a foil-lined baking sheet. Cover the leafy top with foil.
- Brush the pineapple pieces generously with the room temperature rum paste.
- Cover the baking sheet with plastic wrap and let it sit until ready to bake.
- **To Bake:**
- Remove plastic wrap and bake for 12-15 minutes, or until the pineapple is glazed and lightly browned.
- Carefully remove from oven and let cool slightly.
- Arrange on a platter with toothpicks and serve warm. Repeat steps 5-12 for additional pineapples, baking one at a time.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
114g
Fat
7g
Carbs
11g
