Pineapple With Caramel Sauce Recipes

Steps:

• Melt the butter and sugar in a medium skillet over medium heat. Stir until the sugar dissolves, about 3 minutes. Increase the heat to high. Add the pineapple and cook, stirring occasionally, until golden and coated in caramel, about 5 minutes. Remove the skillet from the heat and add the vanilla and salt. Divide the pineapple sauce among 4 sundae dishes. Top each dish with 1 scoop of ice cream and some chocolate sauce.

Steps:

• 1. Unwrap all caramels in bag and set aside.
• 2. In a saucepan, heat unwrapped caramels, half and half cream and vanilla on low-medium heat just until caramels are melted and mixture is semi-soft and mixed well. Turn off heat.
• 3. Place equal amounts of pineapple chuncks on each plate. Pour equal amounts of caramel sauce in small dipping bowls. Serve and Enjoy!

Steps:

• 1. FOR CARAMEL SAUCE: Combine the sugar and coconut milk in heavy saucepan. Bring to a boil over medium heat, whisking to dissolve the sugar. Simmer briskly until thick, golden and very flavorful, about 5 minutes or so, whisking often. Remove the pan from the heat and let the sauce cool to room temperature.
• 2. FOR THE NAPOLEONS: Place 1 phyllo sheet on a flat work surface. Coat with cooking spray, and sprinkle evenly with 1/2 tsp. sugar. Top with 1 phyllo sheet; coat again with cooking spray, and sprinkle with 1/2 tsp. sugar. Cut phyllo stack into thirds lengthwise; cut each in half, creating 6 even rectangular stacks. Repeat procedure with remaining phyllo sheets, cooking spray, and 1 tsp. sugar.
• 3. Grill phyllo stacks, without grill lid, over medium-low heat, 1 to 2 minutes on each side or until lightly browned. Set aside till ready to assemble.
• 4. Next sprinkle the cinnamon sugar mixture on both sides of the pineapple slices. Grill the pineapple on med heat until warmed through and softened. Remove from grill onto a plate and get ready to assemble the napoleons.
• 5. Place 1 grilled phyllo stack on each of 6 serving plates; top with pineapple slices. Drizzle caramel sauce evenly on top of pineapple slices. Top each with 1 grilled phyllo stack. Top with fresh whipped cream or ready whip and drizzle with more caramel sauce. Serve immediately while pineapple is still warm.

Steps:

• Melt the butter in a small saucepan over high heat, add the brown sugar and rum and cook, whisking until the sugar has melted and the mixture is smooth. Whisk in the heavy cream and cook until heated through and slightly thickened. Transfer the mixture to a bowl, keep warm.
• Heat the grill to high.
• Brush the pineapple on both sides with the oil and place on the grill. Grill until golden brown and caramelized on both sides, about 6 minutes. Remove from the grill, stack the slices and cut into chunks. While the pineapple is grilling, place the pound cake on the grill until lightly golden brown on both sides, about 20 seconds on each side. Remove the pineapple from the grill and, when cool enough to handle, either slice or cut into chunks.
• Top each piece of pound cake with some of the pineapple and drizzle with the caramel-rum sauce. Top with more pound cake, vanilla ice cream and a maraschino cherry, if desired.

Steps:

• In small bowl, combine 3/4 cup reserved pineapple liquid and cornstarch; blend well.
• Melt butter in medium saucepan. Add cornstarch/pineapple juice mixture and brown sugar; blend well. Bring to a boil over medium-high heat, stirring constantly. Boil 1 minute.
• Stir in pineapple and cherries. Cook for another 1 1/2 minutes.
• Serve warm over ice cream, or along side custard tart.

Steps:

• In small saucepan, place unwrapped caramels, half-and-half and rum flavoring. Heat over low to medium-low heat, stirring, until sauce is thick and smooth. Keep warm until ready to serve.
• Preheat grill to medium hot. Grill pineapple slices about 6 minutes on each side until pineapple softens and turns slightly more yellow in color. Turn; grill other side.
• Place grilled pineapple slices on cutting board. Cut each slice into bite-size pieces. Discard core pieces.
• Arrange pineapple equally on 4 dessert plates; drizzle caramel sauce over pineapple, or dip pineapple chunks into caramel sauce.