Hello Darlings!
Yes, I know: two food posts in a row. Whoops. However, it is pineapple season and you may have
noticed that there has been a pineapple lurking in the background in many of my
kitchen photos. I wanted to use it before it became overripe, and as I happen
to be in the possession of a very large sweet tooth, dessert just seemed
necessary.
Broiling pineapple is incredibly easy and really only takes a few minutes. To begin, preheat your oven’s broiler, and prep your pineapple. Skinning a pineapple seems a bit daunting at first but if you know this three-step trick- it literally takes ten cuts.
First, cut off the top and bottom, then take four slices out of the sides (making the pineapple appear slightly square) and finally, carve the four remaining strips of rind following the fruit’s natural curve.
Slice the skinned pineapple in half from top to bottom and remove the core. I find the easiest way to do this (but perhaps not the prettiest) is to slice the core out using two perpendicular cuts. Cut each half into slices of uniform thickness. Try not to eat all of these slices, delicious, I know, but do save room for dessert!
After lining a baking sheet with parchment paper, arrange the
slices in a single layer. Sprinkle each slice with a few pinches of brown sugar
and add a dash of mint. Pop the entire tray into the preheated oven with the
rack in its highest position and let cook for about ten minutes or until the
pineapple is bubbly and slightly golden brown.
I like to serve the still warm caramelized pineapple with a
scoop of ice cream or for a more savory dish with spoonfuls plain yogurt
(goat’s milk yogurt is my favorite!)
Broiled Pineapple with Mint
Ingredients:
- One Fresh Whole Pineapple
- Three Tablespoons of Brown Sugar
- One Tablespoon Mint
Instructions:
- Preheat oven’s broiler setting
- Prep pineapple
- Slice pineapple into uniformly thick half moons
- Arrange slices on a parchment paper-lined baking sheet
- Sprinkle with brown sugar and mint
- Broil for ten minutes or until pineapple is bubbly and golden brown
- Serve still warm
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| Tinkerbelle and Kiwi aren't sure what to make of the pineapple top |
How do you like to take advantage of winter’s pineapple
season? Leave your answer in the comments below, leave a message on the
Chickadee Says Facebook page, or tweet me a picture (@ChickadeeSays) of your
favorite dishes! I’d love to see them!
