Roasted Pineapple Food

GLAZED ROASTED PINEAPPLE

Steps:

• Peel pineapple; cut into six wedges. Cut wedges lengthwise to remove core; cut each widthwise into four pieces. Pour butter into a 2-qt. baking dish; top with pineapple. Combine the brown sugar, honey, pie spice and extract; spoon over pineapple., Bake, uncovered, at 400° for 35-40 minutes or until golden brown. Spoon cooking juices over the top. Serve warm with sorbet.

CARIBBEAN ROASTED PINEAPPLE

Steps:

• Preheat the oven to 350 degrees F.
• On a plate, mix together the peppercorns, allspice, cinnamon and salt. Sprinkle the spice rub evenly over the pineapple or roll the pineapple in it so it is evenly coated.
• Heat a medium Dutch oven over medium heat. Add the oil and place the pineapple in the pan. Cook, rotating the pineapple regularly, until light brown all over, about 3 minutes. Cover the pan and transfer to the oven. Roast until tender to the core when pierced with the tip of a knife, about 45 minutes. Uncover and allow the pineapple to cool to room temperature in the pan.
• Meanwhile, in a medium bowl, combine the cream, sugar and rum. Using a handheld mixer, beat on high speed until soft peaks form, about 3 minutes.
• Slice the pineapple into 1-inch-thick rounds. Place 1 slice on each plate. Dollop with a spoonful of cream and a crumble of gingersnaps. Drizzle any remaining juice over the top.

ROASTED PINEAPPLE

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with a nonstick baking mat or parchment paper.
• Slice pineapple crosswise into 1/4-inch slices, and place in a single layer on the baking sheet. Squeeze lime juice over pineapple slices. Combine the sugar, salt, and chili powder in a shallow dish. Coat each pineapple slice on both sides with sugar mixture and return to the baking sheet. Transfer pineapple slices to oven, and roast until very soft and beginning to brown, about 15 minutes.
• Serve warm or at room temperature.

BAKED PINEAPPLE

Steps:

• Place the slices of pineapple on a foil lined cookie sheet.
• Sprinkle with the brown sugar.
• Bake for 10 minutes in 350 degree oven.

ROASTED PINEAPPLE WITH HONEY AND PISTACHIOS

Steps:

• Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper. Stir first 3 ingredients in a large bowl until sugar dissolves. Add pineapple; toss to coat. Let marinate, tossing occasionally, for 10 minutes. Place pineapple, one flat side down, on prepared sheet; reserve marinade.
• Roast pineapple for 15 minutes. Turn, brush with marinade, and roast until tender and caramelized, 10-15 minutes. Drizzle remaining marinade over; let cool slightly.
• Divide pineapple among plates. Spoon crème fraîche alongside. Garnish with nuts and mint.

ROASTED PINEAPPLE

Steps:

• Preheat the oven 400 degrees. Line a baking sheet with parchment paper.
• Lay the pineapple on its side and slice off the top and the bottom. Stand the pineapple upright and trim off the rind. Try to get as much of the 'eyes' off as possible. Slice the pineapple in half, then into quarters. Lay a quarter on the cutting board and slice out the tough core. Repeat with all the quarters.
• Slice each wedge in half and place on the prepared baking sheet. Brush each wedge with half the melted butter or coconut oil and sprinkle evenly with 2 tablespoons of sugar. Roast for 15 minutes.
• Flip the pineapple wedges and brush with the remaining butter or oil and roast for another 15 minutes.
• Serve warm or at room temperature.

ROASTED PINEAPPLE MILKSHAKE

Steps:

• Put ice in the blender. Add the cooled grilled pineapple, the pineapple juice, sorbet and ice cream. Pulse until the mixture is smooth and creamy. Pour into 4 large wine glasses. Top each glass with a splash of club soda. Serve.
• Heat grill to high. Brush pineapple with oil and grill until golden brown on all sides.

ROAST WHOLE PINEAPPLE WITH BLACK PEPPER & RUM

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix the sugar, chilli and 1 tsp cracked pepper in a large roasting tin. Roll the pineapple in the sugar, leave it laying in the excess and dot the top with the pieces of butter. Don't worry if they fall into the tin - they will all be used when basting.
• Roast the pineapple for 30 mins, basting every 10 mins with the buttery juices, until sticky and golden. Remove the dish from the oven and leave to cool slightly.
• While the pineapple is cooling, make the rum cream by whipping the coconut cream to soft peaks, then fold in the rum. Just before serving, baste the pineapple again, then bring to the table whole in the roasting tin, sprinkled with some extra chilli flakes. Carve into wedges or slices, and serve with any extra sauce from the tin and a large dollop of the cream.

ROASTED SEAFOOD-STUFFED PINEAPPLE

Steps:

• Cut pineapple in half lengthwise. Using a small paring knife, make a cut about 1/2-inch from the pineapple skin, all the way around the pineapple. Remove core and discard. Using a large spoon, remove the pineapple flesh from its skin, making sure to leave about 1/2-inch of flesh all around each pineapple half. Set pineapple shells aside and coarsely chop pineapple flesh.
• Melt butter in a medium skillet over medium heat. Add onion and garlic. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add chopped pineapple, bay leaves, sugar, chile powder, and 1/4 teaspoon pimiento arabe. Cook, stirring often, about 15 minutes. Season with salt and set aside to cool. This can be made up to a day in advance; refrigerate until needed and discard bay leaves before using.
• Position rack in center of the oven and preheat to 400 degrees. Line a baking sheet with parchment paper and set aside.
• Place adobo sauce in a medium saucepan and bring to a simmer over medium heat, adding water if sauce seems too thick. Place fish and shrimp in a large bowl; season with 1 teaspoon salt and remaining 1/4 teaspoon pimienta arabe and toss to combine.
• Brush the inside of each pineapple shell with adobo sauce. Divide seafood mixture evenly between each pineapple shell; sprinkle with cilantro. Spread pineapple mixture over seafood, and pour over any remaining adobo sauce. Wrap crowns of pineapple with foil and transfer pineapples to prepared baking sheets. Bake for 20 minutes.
• Tuck 4 clams into the stuffing of each pineapple; sprinkle cheese over each. Return pineapples to oven and continue baking until clams have opened, filling is bubbling, and cheese is lightly browned, about 20 minutes. Let stand several minutes before serving.

BROWN SUGAR ROASTED PINEAPPLE

Steps:

• Preheat the oven to 450 F.
• Cut fresh pineapple into chunks or thaw the frozen pineapple in the microwave until it is mostly thawed. If you are using frozen and thawed pineapple include any juice from the thawing process.
• In a medium bowl combine all of the ingredients. Stir by tossing gently until all the pineapple is well coated.
• Pour the pineapple mixture into a large, rectangular baking dish.
• Bake in a preheated oven for 20-25 minutes, stirring about half way through.
• The pineapple is done when it turns a rich golden and begins to brown but before it starts to blacken.

ROASTED PINEAPPLE

Steps:

• Syrup: Put the water into a medium saucepan and add all the ingredients. Slowly bring to a boil over medium-low heat, stirring occasionally.Simmer over medium heat to reduce to about 3/4 in volume, to make a thick syrup. Remove from heat and set aside. Heat oven to 350^. spray a small roasting pan or pot that will hold the pineapple standing straight up. So not lay it down.
• Prepare the Pineapple: Using a serrated knife, cut a 1 1/4 slice from the top, removing the leafy part and a 3/4 slice from the bottom so it will stand up straight.
• Working from top to bottom and following the curve of the pineapple, remove the peel. To remove the eyes and create a nice looking pineapple- cut a spiral groove 1/4 inch deep, around the entire fruit. Stud the flesh evenly all over with the cloves.
• Heat the oil in the prepared pan until very hot, then add the pineapple on it's side for now and lightly baste and roast the fruit all over to get a nice color.
• Now stand the pineapple upright. Baste the pineapple with the thickened syrup you made and roast in the oven for 35 to 40 minutes;depending on how ripe your fruit is, basting it every 5 minutes with the syrup and keeping the pineapple standing upright.
• To Serve: Lay the pineapple down on its side and cut into slices, about 1/2 inch thick. Place on serving plate, and serve with a scoop of ice cream and some of the syrup.