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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the rum, butter, and sugar in a small saucepan and simmer, whisking often, until the sugar has melted and the mixture is slightly thickened, about 10 minutes. | 2. (The glaze can be made a few days in advance, cooled, covered, and kept refrigerated. | 3. Bring to room temperature before using.). | 4. Cut the vanilla bean lengthwise in half and scrape out the seeds with the tip of a sharp knife. | 5. Whisk the mascarpone and vanilla seeds together. | 6. (The mascarpone can be made a day in advance, covered, and kept refrigerated.). | 7. Heat your grill to high. | 8. Grill the pineapple slices, brushing frequently with the glaze, until browned, 2 to 3 minutes per side. | 9. Remove the pineapple to a platter or serving plates and top each slice with a dollop of vanilla mascarpone. | 10. Garnish with a few fresh blueberries. | 11. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
dark rum	1	cup		201.7333	0.0	44.88	1.1333
butter	12	tablespoons	unsalted	1026.0	47.141999999999996	32.058	86.4
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
vanilla bean	1			12.095999999999998	0.5313	0.0025	0.0025
mascarpone	8	ounces		201.7333	0.0	44.88	1.1333
pineapple	1		ripe peeled sliced	82.5	21.648000000000003	0.8909999999999999	0.198
blueberry	1/2	cup		42.18	10.7226	0.5476	0.2442

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.