Fresh Pineapple in Rum

Yesterday I saw a photo of a jar of pineapple soaking in rum and it looked so much like a jar of sunshine that I decided to try it myself. Since I still had some rum left from Christmas baking, a fresh pineapple sitting on my counter, and a piece of ginger in the fridge, I was set! The weather has been cold and dreary and the splash of bright yellow on my windowsill just makes me smile.

Covered jar of pineapple and rum

After I tell you what I did, I’ll tell you what I plan to do with the finished product.

Start with a whole fresh pineapple. Cut the outside peel off and cut the remaining fruit into wedges.

Sliced pineapple

Peel a 1″x2″ piece of ginger root and cut it into about 3 chunks.

peeled ginger root

Stuff the wedges of pineapple into a wide-mouth canning jar. I pushed the pieces of ginger down into the center of the jar. As I was getting the final wedges of pineapple into the jar, I was really cramming those babies in and I could see the juice accumulating at the bottom.

Fill the jar with pineapple wedges

Now it’s time to pour enough rum over the pineapple to cover it. You might need to put the lid on the jar and shake it a little to get the rum worked all the way through the fruit. If you need to add a little extra once you’ve shaken the jar, that’s okay.

cover the pineapple with rum

Now what my photos don’t show is that I did run out to pick up some maraschino cherries. I stuffed a couple of those in on top of the pineapple just because I knew it would look pretty and because the flavors all seem to work together.

Now put the jar in the fridge for two weeks. After two weeks, the pineapple will be completely saturated with rum and the rum will have a lovely pineapple essence. The ginger gives everything a little extra edge.

Now…what to DO with this bounty once it’s done? Well, I have some ideas that I’ll be sure to write up and photograph if they turn out as well as I think they will.

I plan to use some of the pineapple by grilling it with Jamaican jerk chicken. I’m also reading lots of different recipes that call for pineapple to be cooked with meat. I’m going to do some experimenting with a pineapple upside down cake too. If it were summer, I would probably include a long, skinny wedge of pineapple in Dave’s famous Green Flash.

We’re not much for mixed drinks so it’s actually a bit of a challenge for me to decide what to do with the pineapple flavored rum that is leftover from this project. I do have a recipe for rum cake that I might try using this. As I get inspired, I’ll fill you in. And if YOU have any brilliant ideas for how to use this pineapply rum, please share your ideas in the comments!

If you ARE inclined to use the pineapple rum in mixed drinks, it will work perfectly in Pina Coladas, Mai Tais, Mojitos, Daiquiries and a whole bunch of other drinks in the tropical family.

Pineapple in rum

Barb

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8 thoughts on “Fresh Pineapple in Rum

  1. now, if you start out with coconut flavored rum, of which i have some, you would have a ready made pina colada in two weeks, just add ice and an umbrella. i think i should go get a pineapple today. yum!

  2. I recently made a pineapple and mango salsa with shallots, ginger and garlic to go with pan fried fish (I used tilapia because that was what our limited-selection store had available): I bet that this would be very good in that.

  3. Pingback: Pineapple Coconut Chicken Curry | My Sister's Kitchen

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