Rum Soaked Pinkglow® Shortcakes Recipe


  • Pinkglow® pineapple
  • Canned or homemade biscuits 
  • ½ cup white rum 
  • ½ cup brown sugar 
  • Whipped cream 
  • Fresh mint


  1. Start by slicing your Pinkglow® pineapple any way you like! I used these fun heart cookie cutters for Valentine’s Day.  
  2. In a small mixing bowl combine the rum and brown sugar.  
  3. Add 4-5 slices of pineapple to a shallow dish and pour the rum and brown sugar mix over the top. 
  4. Refrigerate for 1 hour up to overnight for maximum flavor! 
  5. When ready to serve, bake the biscuits according to the directions. 
  6. While those cook, heat a grill pan or cast iron skillet over medium high heat and sear the pineapples for 2-3 minutes on each side. 
  7. In a small saucepan take the rum brown sugar mixture leftover in the shallow dish and heat over medium high heat for 10 minutes until a syrup forms. Remove from heat. 
  8. To assemble, start with ½ a biscuit, whipped cream, rum soaked pineapple, then top with the rum syrup!