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Pina Colada Sundae


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  • 2 tablespoons butter
  • 1/2 cup sugar
  • 1/2 inch ginger peeled, grated
  • 1/4 ripe pineapple peeled, cored, and cut into chunks
  • Coconut sorbet or ice cream as needed
  • 1/2 cup rum
  • Maraschino cherries for garnish
  • Ginger cookies for garnish


Servings 4


Step 1

In a small saucepan, heat the butter. Add the sugar and ginger. Stir together until the sugar dissolves. Continue to stir until the sugar starts turning light brown, about 3 to 4 minutes. Add the pineapple chunks, toss to coat, and saute for 2 to 3 minutes to warm the pineapple through.

Scoop ice cream into each of 4 ice cream dishes.

Remove the pan from the heat, and add the rum. Using a kitchen torch or igniter, flame the rum, tossing pineapple quickly to extinguish the flames.

Pour the pineapple flambe over the ice cream, garnish with a maraschino cherry and a ginger cookie.

This recipe yields 4 servings.

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