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Grilled Pineapple With Rum Glaze And Coconut Ice Cream

  • Yield: 4 servings


  • 1 ripe pineapple, peeled and eyes removed, cored, and cut into eight 3/4-inch rounds
  • 1/2 cup dark rum
  • 1/2 cup packed light brown sugar
  • 1/4 cup fresh orange juice
  • 1 tablespoon fresh lime juice
  • Coconut Ice Cream
  • Sweetened coconut flakes, lightly toasted, garnish


  • Preheat the grill to medium and brush clean with a wire brush.
  • In a saucepan, combine the rum, sugar, orange and lime juices, and simmer, stirring, to dissolve the sugar. Let cool.
  • Place pineapple on the grill. Cook until lightly charred and golden, basting on both sides with the rum mixture, 6 to 8 minutes.
  • Remove from the heat and arrange 2 slices in each of 4 shallow bowls. Top the pineapples with a scoop of ice cream, drizzle a spoonful of the remaining rum glaze on top, and garnish with toasted coconut flakes. Serve immediately.