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Broiled Pineapple |
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Serves: 4
Print this Recipe
(Piña Asada)
Category: Fruit Desserts
Broiled fresh pineapple emerges from the oven with a caramelized, sweet sugary crust for a different version than grilling over hot coals. It's sensational served warm, but perfectly good at room temperature, too.
1 whole ripe fresh pineapple (about 2 pounds)
2 tablespoons unsalted butter, melted
2 tablespoons light brown sugar
1. Cut about 1 inch off the top and bottom of the pineapple with a sharp heavy knife. Stand the pineapple on a flat work surface and with a smaller sharp knife, cut off the peel, a strip at a time, from top to bottom. Then, with a paring knife, dig out any "eyes" from the flesh. Turn the pineapple on its side and cut into 1-inchthick slices.
2. Place the oven rack about 6 inches below the broiler unit. Preheat the broiler. Put the pineapple on a baking sheet. Brush the slices with melted butter.
3. Broil the pineapple until lightly browned, 5 to 6 minutes. Turn the slices over and brush with melted butter. Broil the second side until just starting to brown, 3 to 4 minutes. Sprinkle the slices lightly with brown sugar, and broil until the sugar melts, 1 to 2 minutes. Cut the pineapple rounds into bite-size (about 1-inch) pieces. Discard the core. Divide the pieces among 4 serving plates or small dessert bowls. Serve warm.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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