Flaming Pineapple Recipe

Flaming Pineapple

1. 1

   Prepare

   Choose a ripe whole pineapple (about 2–3 lb). Place it on a stable cutting board. Have a large, ovenproof skillet or heavy sauté pan, a long-handled lighter or long match, and a metal spatula or tongs ready. Keep a lid or baking sheet nearby to smother flames if needed. If serving outdoors or with guests, ensure a safe, uncluttered area and a fire extinguisher within reach.

2. 2

   Core and Halve Pineapple

   Trim top and bottom of the pineapple, then stand upright and cut away the skin in strips. Remove any remaining eyes with a small knife. Slice the pineapple lengthwise into two halves. Using a melon baller or small knife, carefully remove the woody core from each half to create a shallow boat. Pat the pineapple flesh dry with paper towels.

3. 3

   Make the Caramel-Orange Sauce

   Place the skillet over medium heat and add the unsalted butter. When the butter melts and foams, add the brown sugar. Stir constantly for about 2–3 minutes until the sugar dissolves and the mixture becomes a bubbling caramel. Carefully add the orange juice and lime juice (it may sputter). Stir to combine and reduce heat to medium-low so the sauce simmers gently. Add the cinnamon, nutmeg, vanilla extract, and salt. Simmer 3–4 minutes until the sauce thickens slightly.

4. 4

   Sear the Pineapple

   Increase heat to medium-high. Press the pineapple halves, cut side down, into the sauce in the skillet. Sear for 2–3 minutes without moving to get good caramelization. Flip the halves with tongs or a spatula and cook the rounded outside for 1 minute to warm through. Baste the pineapple with the sauce from the pan.

5. 5

   Add the Rum and Flame

   Remove the pan briefly from direct heat (lift off burner) to reduce chance of uncontrolled flare-up. Carefully pour the dark rum evenly over the pineapple and the sauce. Return the pan to the burner and, with a long-handled lighter or long match, ignite the rum carefully at the surface of the sauce. Let the flames burn for 10–20 seconds as alcohol burns off and the sauce concentrates. Keep your face and clothing back; do not lean over the pan. If the flames become too large, cover the pan with a metal lid or baking sheet to extinguish.

6. 6

   Finish and Serve

   Once the flames subside, remove the pan from heat. Taste the sauce carefully (it will be very hot) and spoon the caramelized sauce over the pineapple halves. Transfer each pineapple half to a serving platter or plate. If desired, place a scoop of sorbet or vanilla ice cream beside each half and drizzle with additional sauce from the pan. Garnish with fresh mint leaves. Serve immediately while warm.

7. 7

   Safety Notes

   Use caution with open flames: keep flammable items away, tie back long hair, and keep a fire extinguisher or a wet towel nearby. Do not add additional rum once the dish is lit. Use only spirits with known proof; extremely high-proof fuels increase risk. If uncomfortable with flaming, skip the flame step and simmer the rum in the sauce for 2–3 minutes to cook off alcohol.