Glazed Pineapple With Macadamia Nut Crunch Recipes

Steps:

• Preheat the broiler to very hot.
• Cut off the top of the pineapple. Cut a slice off the bottom to stabilize the pineapple, then peel from top to bottom with a sharp knife. Cut out any "eyes" in the fruit. Cut into 1/2 -inch-thick slices. Using a small cookie or biscuit cutter, cut the core out of each slice. Divide the slices on ovenproof plates. Chill until ready to serve. In a small bowl, toss together the macadamia nuts, sugar, butter and salt. Spoon over the pineapple slices. Broil (not too close to the heat) until the topping is caramelized and bubbly, about 2 to 4 minutes. Serve hot.

Steps:

• Mix 4 tablespoons melted butter, 1/4 cup light brown sugar, 1/4 teaspoon each curry powder, cinnamon and vanilla extract, a pinch of salt and a splash of dark rum in a bowl. Slice a pineapple in half lengthwise (keeping the top attached), then cut each half into 3 long wedges; cut out the core. Place 2 wedges on a sheet of foil; brush with the spiced butter and fold up. Repeat to make 2 more packets; grill over medium heat until the pineapple is soft and golden on the bottom, 15 to 20 minutes.

Steps:

• In a baking dish, mix together the honey, lime juice, and cinnamon. Place the pineapple slices in the glaze and let marinate 2 hours, turning occasionally.
• Preheat a grill pan over medium heat.
• Place the pineapple slices on the preheated grill. Grill on both sides until the glaze caramelizes and grill marks form, about 2 minutes per side.
• To serve: Place the pineapple slices on individual plates and top with a scoop of ice cream. Drizzle the remaining honey syrup over the top.

Steps:

• Preheat the broiler.
• Cut the pineapple into 8 slices about 1-inch thick.
• For a decorative presentation you might want to cut notched grooves 1 inch apart on the top of each slice to suggest the grooves of a scallop shell.
• In a small bowl, combine the macadamia nuts, brown sugar and salt.
• Add the melted butter and stir until well blended.
• Place the pineapple slices on a baking sheet lined with foil.
• Sprinkle with a few tablespoons of the nut mixture, or arrange in a graphic pattern over each pineapple slice.
• Broil the pineapple slices about 6 inches from the heat until the filling starts to caramelize, about 1-1/2 minutes.
• Serve hot.

Steps:

• Using a large serrated knife, cut off top and bottom of the pineapple, just deep enough to expose the flesh. Stand pineapple on one end on a cutting board; begin cutting away the skin, from top to bottom, rotating pineapple on board until all skin is removed.
• Cut pineapple crosswise into 1/2 to 3/4-inch thick slices. Using a small biscuit cutter, core each slice and discard. Transfer to a shallow baking dish.
• In small bowl, combine honey and lime juice. Using a pastry brush, coat both sides of pineapple with mixture. Cover with plastic wrap, and let stand at room temperature for at least 1 and up to 8 hours.
• Preheat grill to medium. Sprinkle brown sugar evenly over slices. Grill 3 minutes, until golden brown. Garnish with mint leaves; serve hot or at room temperature with ice cream, if desired.

Steps:

• 1. Preheat the broiler.
• 2. Cut the pineapple into 8 slices, each about 1-inch thick.
• 3. For a decorative presentation you might want to cut notched grooves 1 inch apart on the top of each slice to suggest the grooves of a scallop shell.
• 4. In a small bowl, combine the nuts, brown sugar and salt.
• 5. Add the butter and stir until well blended.
• 6. Place the pineapple slices on a baking sheet lined with foil.
• 7. Sprinkle with a few tablespoons of the nut mixture or arrange in a graphic pattern over each pineapple slice.
• 8. Broil the pineapple slices about 6 inches from the heat until the filling starts to caramelize, about 1 1/2 minutes.
• 9. Serve hot.