There’s something about roasting pineapple that ripens the fruit to its juiciest, most flavorful peak. Say aloha to sugar, vanilla, rum and Tillamook Yogurt, and you’ll never go back to Mainland desserts again.
“I’ve been making different versions of this dessert for over 10 years. Rum roasted pineapple is just plain old delicious. I’ve gotten a little crazy with it in the past but this version is one of my favs! It’s super simple to prepare and it’s so much fun to play with the acids in the pineapple and the Tillamook Yogurt. You can buy caramel sauce and top with your favorite store-bought Tillamook Ice Cream but I give you a recipe to make your own frozen yogurt. Make sure and start with a nice ripe pineapple!” – Keegan Gerhard of D Bar Desserts
6 cups (720 g) Tillamook Plain Natural Yogurt
¾ cup (150 g) sugar
1 teaspoon vanilla extract, or 1 scraped vanilla bean (optional)
1 large ripe pineapple
4 oz granulated sugar
2 cups pineapple juice
Rum Roasted Pineapple
Pineapple, cleaned, cored and sliced into rings
¾ cup granulated sugar
1 vanilla bean
2-3 tablespoons rum
Strain yogurt by lining a mesh strainer with a few layers of cheese cloth, then scraping 16 ounces or 2 cups (480 g) of plain yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours (make sure you have a dish to collect strained liquid).
Mix together 3 cups of strained yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour. Freeze in your ice cream maker according to the manufacturer's instructions.
Cut the ends and all skin off of one whole pineapple. Place on slicer and cut about 12 thin slices off the pineapple. Reserve the rest for the Rum Roasted Pineapple. Cut the core out of the middle so you are left with perfect rings.
Mix the sugar and pineapple juice to make a simple syrup. Dip the pineapple in the syrup for 30 seconds. Remove from syrup with a slotted spoon and immediately place slices on a baking sheet and dust with powdered sugar. Dry in an oven at 200˚ F for 30-45 minutes.
Rum Roasted Pineapple
Preheat oven to 450° F. Split vanilla bean and scrape seeds into granulated sugar. Rub together with your hands to disperse evenly. Place pineapple rings and scraped vanilla bean in baking dish and sprinkle with vanilla sugar and brown sugar. Pour in pineapple juice and rum.
Roast in oven until pineapple is cooked through and nicely caramelized (25-35 minutes). You will need to baste and occasionally add water to make sure pan sauce does not dry out or burn.
Place roasted pineapple rings on plate and drizzle with sauce from pan. Fill hole in pineapple ring with Tillamook Passion Fruit Orange Guava Yogurt, and top with frozen yogurt and pineapple chips.