Roasted Pineapple With Kahlua Glaze Recipes

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.

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.

ROASTED SPICY PINEAPPLE WITH PASSION FRUIT GLAZE

Steps:

• Preheat an oven to 350 degrees. In a small saucepan, mix together the sugar, water and vanilla bean and cook until golden brown. Add the rum, ginger, chiles, banana, passion fruit and mix well. Allow to cool then blend in a food processor. Strain and set aside. Place pineapple in a shallow baking dish and brush on glaze. Bake for 1 1/2 hours, basting every 15 to 20 minutes. Save the warm sauce in the baking dish for plating.

BAKED PINEAPPLE WITH BROWN SUGAR AND KAHLUA

Steps:

• Preheat oven to 400°F. Arrange pineapple in single layer in baking dish. Sprinkle with brown sugar. Dot with butter and sprinkle with cinnamon. Drizzle Kahlúa over. Bake until pineapple juices bubble, 25 minutes.
• If necessary, transfer juices to small saucepan and boil until thickened to sauce consistency. Arrange pineapple on plates. Top with ice cream. Spoon sauce over and serve hot.

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.

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 WITH RUM-VANILLA GLAZE

Steps:

• Preheat oven to 375. Place pineapple wedges on a rimmed baking sheet. Stir together rum, brown sugar, and vanilla bean and seeds in a small bowl. Brush rum mixture onto pineapple. Dot pineapple tops with butter.
• Roast until liquid has evaporated and pineapple has caramelized, about 30 minutes. Let pineapple cool slightly in dish on a wire rack. Serve warm or at room temperature topped with ice cream.