Broiled Pineapple With Macadamia Crunch Recipes

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PINEAPPLE AND MACADAMIA SHORTBREAD



Pineapple and Macadamia Shortbread image

Make and share this Pineapple and Macadamia Shortbread recipe from Food.com.

Provided by Nurse_Corie

Categories     Dessert

Time 1h20m

Yield 36 cookies, 1 serving(s)

Number Of Ingredients 5

2 1/2 cups flour
1/3 cup packed brown sugar
1 cup cold butter
1/4 cup finely chopped macadamia nuts
1/4 cup chopped candied pineapple

Steps:

  • preheat oven to 325.
  • combine flour and sugar.
  • cut in butter until mixture resembles fine crumbs and starts to cling.
  • stir in nuts and pineapple.
  • form into ball, knead until smooth.
  • on a lightly floured surface roll dough 1/4 inch thick.
  • using a 2 inch cookie cutter cut into shapes.
  • reroll scrapes only twice.
  • place 1 inch apart on ungreased cookie sheet.
  • bake 15-20 minutes.
  • transfer to wire rack.

Nutrition Facts : Calories 3281.8, Fat 212.6, SaturatedFat 121.1, Cholesterol 488.1, Sodium 1344, Carbohydrate 314.5, Fiber 11.3, Sugar 73, Protein 36.9

PINEAPPLE & MACADAMIA NUT CAKE



Pineapple & Macadamia Nut Cake image

This delicious cake is one of my own invention. It's been a huge hit among family and friends and even inspired fierce bidding at a local charity auction! -Greta Kirby, Carthage, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 16

1 package white or yellow cake mix, regular size
1-1/4 cups unsweetened pineapple juice
1/2 cup canola oil
3 large eggs, room temperature
FILLING:
3/4 cup sugar
4 teaspoons all-purpose flour
2 large egg yolks
1/4 cup butter, melted
1 can (8 ounces) unsweetened crushed pineapple, undrained
1/4 cup chopped macadamia nuts, toasted
FROSTING:
1/2 cup butter, softened
4 cups confectioners' sugar
2 to 4 tablespoons 2% milk
Additional chopped macadamia nuts, optional

Steps:

  • Preheat oven to 350°. Combine cake mix, pineapple juice, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into three greased and floured 8-in. round baking pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, combine sugar and flour in a large saucepan. Whisk in egg yolks, butter and pineapple until blended. Bring to a boil over medium heat; cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; cool to room temperature. Reserve 1/3 cup pineapple mixture for frosting; gently stir nuts into remaining pineapple mixture., Place one cake layer on a serving plate; spread with half of the filling. Repeat. Top with remaining cake layer., For frosting, cream butter, confectioners' sugar, reserved pineapple mixture and enough milk to reach a spreading consistency. Spread over top and sides of cake. If desired, chop and toast additional nuts; sprinkle on top and around bottom of cake.

Nutrition Facts : Calories 457 calories, Fat 20g fat (7g saturated fat), Cholesterol 81mg cholesterol, Sodium 296mg sodium, Carbohydrate 69g carbohydrate (55g sugars, Fiber 1g fiber), Protein 3g protein.

BROILED PINEAPPLE WITH RUM CARAMEL AND MACADAMIA TOFFEE



Broiled Pineapple with Rum Caramel and Macadamia Toffee image

Provided by Jill Dupleix

Categories     Dessert     Broil     High Fiber     Pineapple     Macadamia Nut     Low Cholesterol     Boil     Butter     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

Macadamia toffee:
1/2 cup sugar
1/4 cup water
1/2 cup macadamia nuts
Broiled pineapple:
1 4-pound fresh pineapple, peeled, cored, cut lengthwise into 16 long wedges, each wedge halved crosswise
1/4 cup (packed) brown sugar
Rum caramel:
2 tablespoons (packed) brown sugar
2 tablespoons dark rum
1 tablespoon butter
1/2 teaspoon vanilla extract

Steps:

  • For macadamia toffee:
  • Line baking sheet with foil. Place sugar and 1/4 cup water in heavy small saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is pale golden color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 6 minutes. Stir in nuts and cook until caramel is deep amber, swirling pan occasionally, 1 to 2 minutes. Pour onto prepared baking sheet. Cool completely. Peel macadamia brittle from foil. Transfer to work surface. Chop coarsely.
  • For broiled pineapple:
  • Preheat broiler. Line rimmed baking sheet with foil. Arrange pineapple slices in single layer on prepared sheet; sprinkle brown sugar over. Broil until sugar bubbles and turns amber, watching closely to avoid burning, 5 to 10 minutes. Remove pineapple from broiler.
  • For rum caramel:
  • Bring brown sugar, rum, butter, and vanilla to boil in heavy small saucepan. Stir until sugar dissolves. Boil without stirring until mixture is slightly thickened, 1 to 2 minutes.
  • Arrange warm pineapple on large serving platter. Drizzle pineapple with rum caramel. Sprinkle macadamia toffee over.

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