Baked Rum-Glazed Pineapple with Coconut Whipped Cream
Caramelized pineapple slices baked with a rum glaze and served with light coconut whipped cream for a tropical dessert. This caribbean-inspired caribbean ready in about 30 minutes pairs dark rum, brown sugar, unsalted butter, melted for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 medium fresh pineapple, peeled and sliced into 1/2-inch rounds
- 3 tbsp dark rum
- 1/4 cup brown sugar
- 2 tbsp unsalted butter, melted
- 1/2 cup coconut cream, chilled
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Step 1: Preheat oven to 400°F. In a bowl, whisk together 3 tbsp dark rum, 1/4 cup brown sugar, and 2 tbsp melted unsalted butter until smooth.
- Step 2: Arrange 1 medium peeled pineapple sliced into 1/2-inch rounds in a single layer on a baking sheet lined with parchment paper. Brush each slice generously with the rum glaze.
- Step 3: Bake pineapple slices for 15-18 minutes until caramelized and edges start to brown, basting once halfway through.
- Step 4: Meanwhile, whip 1/2 cup chilled coconut cream with 2 tbsp powdered sugar and 1/2 tsp vanilla extract until light and fluffy.
- Step 5: Serve warm rum-glazed pineapple topped with a dollop of coconut whipped cream for a refreshing tropical finish.
Frequently asked questions
How long does Baked Rum-Glazed Pineapple with Coconut Whipped Cream take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Rum-Glazed Pineapple with Coconut Whipped Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dark rum from drying out.
Can I substitute ingredients in Baked Rum-Glazed Pineapple with Coconut Whipped Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Rum-Glazed Pineapple with Coconut Whipped Cream for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Rum-Glazed Pineapple with Coconut Whipped Cream?
Caribbean caribbean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved the Caribbean flavors! The pineapple was so juicy and the coconut whipped cream was a great topping.
- ★★★★★
This was a hit at my family dinner! The rum glaze was perfect and the coconut cream was heavenly.
- ★★★★☆
Took longer than expected to bake, but the flavors were worth the wait.
