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Roasted Pineapple Spiced Rum

Roasted Pineapple Spiced Rum

Matt Wencl

"Elevate your rum and drinks with ingredients you already have in your pantry! Begin with roasted pineapple, then add your favorite spices for your own tempting, customized flavor!"
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5 d 1 h 15 m servings 175 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 10g
  • 3%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
  2. Arrange pineapple slices in an even layer on prepared baking sheet.
  3. Roast pineapple in the preheated oven until tender, about 45 minutes. Let cool until easily handled, 20 to 30 minutes.
  4. Transfer cooled pineapple to a container. Top with rum.
  5. Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife. Add seeds and scraped pods to the container. Stir in raisins, cinnamon sticks, orange zest, vanilla extract, peppercorns, allspice berries, nutmeg, star anise, and cardamom.
  6. Seal container and store in a cool, dark place. Mix every day, removing any spice that becomes too dominant for your taste, until rum reaches desired flavor, 5 days to 2 weeks. Strain through a fine-mesh sieve. Strain again through a coffee filter. Discard whole spices; reserve strained fruit.


  • Cook's Notes:
  • Substitute gold rum for the white rum if desired.
  • Feel free to use any combination of spices, fruits, and vanilla.
  • Use the strained fruit to make cake, muffins, or boozy jam.

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