Grilled Pineapple Rumaki Recipes

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CHICKEN SCALLION RUMAKI AND PINEAPPLE RUMAKI

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 6 servings

Number Of Ingredients 10



Chicken Scallion Rumaki and Pineapple Rumaki image

Steps:

  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and then set a rack on top. Lightly oil the rack.
  • Toss the chicken and scallions with the soy sauce, sesame oil, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl; let stand at room temperature 15 minutes. Meanwhile, wrap each pineapple chunk in a half slice of bacon and secure it with a toothpick. Arrange them on the rack set in the baking sheet.
  • Wrap each piece of chicken and 2 pieces of scallion with the remaining bacon, securing each with a toothpick and arranging on the rack.
  • Bake the chicken and pineapple rumaki until the bacon is crisp, 20 to 25 minutes. Serve the rumaki on a platter, sprinkled with the sesame seeds.

Vegetable oil, for the pans
3 small boneless skinless chicken thighs, cut into 1 1/2-inch pieces
1 bunch scallions, cut into 1 1/2-inch pieces
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
15 pineapple chunks
1 pound bacon, cut in half crosswise
2 tablespoons toasted sesame seeds

RUMAKI

Rumaki first became popular during the "Tiki Bar" era of the mid-20th century -- a trend that managed to stick around for decades, because trends used to be able to do that. Nowadays food trends can last for mere hours, but with enough support we can bring rumaki back into the spotlight for weeks, or maybe even months! After all, a dish that's this good is never really out of style.

Provided by Food Network

Categories     appetizer

Time 3h

Yield 10 servings

Number Of Ingredients 13



Rumaki image

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the brown sugar, soy sauce, canola oil, sesame oil, reserved pineapple juice, vinegar, black pepper, garlic and grated ginger in a bowl. Add the water chestnuts and marinate for 2 hours at room temperature.
  • Cut the pineapple chunks in half and set aside. Cut the bacon strips in half and set aside. Cut the chicken livers into 1/2-inch pieces and set aside.
  • To assemble: Lay out a half strip of bacon. Put a slice of pineapple at one end, topped by a slice of water chestnut and a piece of chicken liver. Roll up the bacon and seal with a toothpick. Repeat until all the ingredients are used.
  • Place on a parchment-lined sheet pan and brush with the marinade. Bake, brushing with marinade every 10 minutes, until the bacon is crisp and the livers are just cooked but still slightly pink, 35 to 40 minutes. The last 10 minutes, brush with the marinade and sprinkle with the turbinado sugar.

2/3 cup light brown sugar
1/2 cup soy sauce
1/4 cup canola or vegetable oil
1/4 cup sesame oil
One 15-ounce can pineapple chunks, drained and 1/3 cup juice reserved
2 tablespoons rice wine vinegar
1/4 teaspoon ground black pepper
2 cloves garlic, finely minced
One 1/2-inch piece fresh ginger, grated
One 8-ounce can sliced water chestnuts, drained
1 1/2 pounds sliced bacon (approximately 20 slices)
4 ounces chicken livers (approximately 20)
1/4 cup turbinado sugar

GRILLED PINEAPPLE WITH CREAM

Provided by Ree Drummond Bio & Top Recipes

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 11



Grilled Pineapple with Cream image

Steps:

  • For the pineapple: Slice the pineapple into 1-inch rounds and place in a large bowl.
  • Mix together the lime juice, coconut rum, agave syrup and salt in a small bowl. Add the marinade to the pineapple and gently toss to coat. Cover and let marinate for at least 20 minutes.
  • When ready, preheat a grill or grill pan over medium heat. Brush the grill with the olive oil and grill the pineapple for about 3 minutes per side; there should be noticeable grill marks, but it should still be firm in texture. Remove to a serving platter.
  • For the whipped cream: Meanwhile, in the bowl of an electric mixer fitted with a whisk attachment, add the cream, agave syrup and the reserved lime zest. Whip until stiff peaks form, 2 to 3 minutes.
  • To serve: Top the grilled pineapple with generous mounds of the whipped cream, scatter over mint leaves and drizzle with agave syrup.

1 large pineapple, peeled and cored
2 limes, zested and juiced (zest reserved for whipping cream)
2 tablespoons coconut rum
1 tablespoon dark agave syrup
Pinch kosher salt
1 tablespoon olive oil
1 cup heavy cream
1 tablespoon dark agave syrup
Reserved lime zest
8 to 10 mint leaves
Dark agave syrup, for drizzling

PINEAPPLE RUMAKI

I got this from an appetizer book from many years ago that had three different recipes for Rumaki, but this one was/is my favorite. Sweet yet flavorful. When I bring this parties, everyone LOVES them. They fly off the plate! It's a great finger food and can be made in advance (one or two days max) and refridgerated until it is time to serve. I prefer to serve them hot/warm, but they are just as good when cold.

Provided by Efz001 in the Midwe

Categories     Pineapple

Time 45m

Yield 36 rumaki pieces, 36 serving(s)

Number Of Ingredients 4



Pineapple Rumaki image

Steps:

  • Combine the french dressing and pineapple chunks in a bag to marinate for 15 minutes.
  • Cut each of the bacon slices into three pieces (1 bacon slice=3 small stripes of bacon).
  • Preheat your oven to broil and set for 350 degrees.
  • After the 15 minutes are up, take the pineapple chunks and wrap them with the bacon and put a wooden toothpick through the bacon and the pineapple to secure the rumaki together.
  • Take a baking sheet and put the rumaki onto the baking sheet.
  • Broil one side of the rumaki until it looks done, which should be around 6-8 minutes depending on how hot your oven is (if you want the rumaki to be crisper, leave it under the broil for a little longer).
  • After the one side of the rumaki is cooked, take the baking sheet out. Grab the toothpick and flip the rumaki to the other side, which is not cooked. (Be careful as the baking sheet will be hot.).
  • Put the baking sheet in the oven again. Broil for another 6-8 minutes.
  • Take the baking sheet out of the oven and let cool for a few minutes.
  • Now get ready to serve the rumaki.

1 cup French dressing
12 slices bacon
36 pineapple chunks
toothpick

GRILLED PINEAPPLE RUMAKI

Adapted from Barbecue USA. To set up a three-zone fire on a charcoal grill, rake half the lit coals into a double layer on one-third of the bottom grate. The rest of the coals go in a single layer in the center; the other third of the grate should have no coals. This gives you three different heat zones--a hot zone for searing, a medium zone for cooking, and a safety zone for holding food. Prep time includes marinating time.

Provided by Chocolatl

Categories     Pork

Time 1h15m

Yield 36 rumaki, 12 serving(s)

Number Of Ingredients 9



Grilled Pineapple Rumaki image

Steps:

  • Combine all marinade ingredients in a nonreactive bowl.
  • Add pineapple and stir.
  • Let marinate 1 hour.
  • Drain marinade and strain into a saucepan.
  • Bring to a boil over high heat.
  • Cook until syrupy, about 5 minutes. Set aside.
  • Wrap each pineapple piece with an herb sprig and a piece of bacon.
  • Secure the bacon with a bamboo skewer or a wooden toothpick.
  • Can be prepared several hours ahead up to this point.
  • Set up grill for three-zone grilling and preheat (see intro for instructions).
  • Brush and oil the grill grate.
  • If using skewers, fold a length of aluminum foil in half lengthwise and place on grate on the edge closest to you, so that it covers all three heat zones. (You will not need the foil if using toothpicks; it's to keep the ends of the skewers from burning.).
  • Place rumaki on hot zone. If using skewers, make sure the ends are on top of the foil shield. Do this in batches if necessary.
  • Grill until bacon is crisp, 2-3 minutes on each side, basting with the reserved marinade syrup.
  • Move to medium or cool zone if the bacon fat causes flareups.
  • Serve drizzled with any remaining glaze.
  • If using toothpicks, be sure to take them out!

1/3 cup soy sauce
1/3 cup pineapple juice
2 tablespoons brown sugar (to taste)
1 tablespoon dark sesame oil
1 tablespoon rice vinegar
1 piece fresh ginger, 1-inch long peeled and finely grated
1 very ripe pineapple, peeled. cored, and cut into 36 chunks
12 slices bacon, cut crosswise into thirds
36 sprigs fresh herbs (cilantro, mint, or whatever you wish)

GRILLED PINEAPPLE

Provided by Ina Garten

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 3



Grilled Pineapple image

Steps:

  • Prepare a charcoal grill with a single layer of hot coals.
  • When the grill is ready, brush the pineapple wedges lightly with the oil and place them on the grill. Cook for 6 to 8 minutes per side until nicely charred and lightly colored. Remove to a serving plate and drizzle with honey.

1 large ripe golden pineapple, peeled, cored and cut into 8 to 10 wedges
Good olive oil
1/4 cup honey

RUM BUTTERED GLAZED GRILLED PINEAPPLE WITH VANILLA SCENTED MASCARPONE

Provided by Bobby Flay

Categories     dessert

Time 14m

Yield 4 to 6 servings

Number Of Ingredients 7



Rum Buttered Glazed Grilled Pineapple with Vanilla Scented Mascarpone image

Steps:

  • Melt butter, sugar and rum in a small saucepan. Grill pineapple on both sides until golden brown, about 2 to 3 minutes per side. Spoon rum glaze over grilled pineapple.
  • Whisk together mascarpone and vanilla seeds. Top each slice of pineapple with a dollop of vanilla mascarpone. Garnish with a few fresh blueberries.

6 ounce unsalted butter
2 tablespoons light brown sugar
1/4 cup dark rum
1 ripe pineapple, peeled and sliced into 1/4-inch thick rounds
9 ounces mascarpone
1 vanilla bean, seeds scraped
1/2 cup fresh blueberries

RUM-GLAZED GRILLED PINEAPPLE WITH LIME CRèME FRAîCHE

Light up the barbecue and put our rum-glazed grilled pineapple on the menu. Served with a lime crème fraîche, it's a grown-up dessert that's sure to impress

Provided by Melissa Thompson - Journalist and food writer

Categories     Barbecue, Dessert

Time 25m

Yield Serves 4-6

Number Of Ingredients 9



Rum-glazed grilled pineapple with lime crème fraîche image

Steps:

  • Heat the rum in a small pan over a low heat with 50ml water and stir in the sugar until it dissolves. Turn the heat up to medium and bring to the boil. Boil for 2-3 mins until the mixture thickens slightly. Remove from the heat. Stir in the spices. Mix the crème fraîche with the lime zest and juice in a separate bowl.
  • Arrange the coals on one side of the barbecue and light (or see tip below for cooking indoors). When the flames have died down and the coals are ashen, lay the pineapple wedges over the coals. Cook for 2-3 mins until char marks appear, then turn over.
  • Brush the pineapple wedges with the rum syrup and cook for 10 mins more, moving them around the grill using tongs so they don't burn. When ready, they will be golden and soft. Remove from the barbecue, sprinkle with the chilli, if using, and serve with the lime crème fraîche.

Nutrition Facts : Calories 252 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.03 milligram of sodium

100ml dark rum
2 tbsp light brown soft sugar
¼ tsp ground nutmeg
¼ tsp ground allspice
¼ tsp ground cinnamon
200ml crème fraîche
2 limes, zested and juiced
1 pineapple, peeled and cut into 8 wedges
½ scotch bonnet chilli, deseeded and finely chopped (optional)

GRILLED PINEAPPLE

These are SO easy and really good. The hot sauce gives it an extra kick and cuts the sweetness. They can help with patience while the rest of the grilled feast comes together, but be warned, they go quickly!

Provided by GREEGI

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 15m

Yield 12

Number Of Ingredients 5



Grilled Pineapple image

Steps:

  • Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
  • Preheat an outdoor grill for high heat, and lightly oil grate.
  • Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

Nutrition Facts : Calories 45.6 calories, Carbohydrate 5.3 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 0.6 g, Protein 0.2 g, SaturatedFat 1.8 g, Sodium 23.1 mg, Sugar 4 g

1 fresh pineapple - peeled, cored and cut into 1 inch rings
¼ teaspoon honey
3 tablespoons melted butter
1 dash hot pepper sauce
salt to taste

SMOKED PINEAPPLE RUMAKI

Make and share this Smoked Pineapple Rumaki recipe from Food.com.

Provided by Del Ogren

Categories     Pineapple

Time 2h

Yield 1-50 serving(s)

Number Of Ingredients 2



Smoked Pineapple Rumaki image

Steps:

  • Take the pineapple chunks, wrap them in bacon, hold them together with toothpicks, and you're done with preparation.
  • In and offset firebox smoker, they'll be done in around 2 hours at 250 degrees F. If you're doing them on a charcoal grill, they need to be watched and turned so nothing burns.
  • A year or so ago I served these to a bunch of folks at a large gathering. I had underestimated the number of folks who would show up for supper. Even so, I figured one or two per person would be enough. I was wrong. They were all devoured, leaving none for Linda and I! And, I got requests to do it again next time.
  • Fine results for such a simple thing.

Nutrition Facts : Calories 103.8, Fat 10.2, SaturatedFat 3.4, Cholesterol 15.4, Sodium 188.8, Carbohydrate 0.1, Protein 2.6

1 slice bacon
1 pineapple chunk

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