Glazed Pineapple with Macadamia Nut Crunch
Submitted by India
Broiled pineapple slices topped with buttery brown sugar and macadamia nuts until caramelized and bubbly. A five-ingredient tropical dessert ready in 20 minutes.
YIELD
8 servingsPREP
15 minCOOK
5 minREADY
20 minFive ingredients and a broiler pan, and you’re done. Slices of fresh pineapple get topped with a quick crumble of macadamia nuts, brown sugar, salt, and melted butter, then flashed under the broiler until the topping bubbles and turns glossy.
The high heat does two things at once. It concentrates the pineapple’s juice into a syrup at the bottom of the pan, and it melts the brown sugar into the butter, forming a sticky caramel that glues the macadamias to each slice.
Fresh pineapple is the only way here. Canned slices are already softened and carry their own syrup, so they turn mushy and too-sweet under the broiler. A firm, ripe pineapple with golden skin and a fragrant base is what you want.
Watch the broiler closely. A minute and a half is all it takes, and you can burn brown sugar fast.
Kitchen Tips
- Cut a shallow diamond pattern into the top of each slice; the grid catches more topping and adds visual drama.
- Line the baking sheet with foil. The caramel sticks hard if it escapes onto bare metal.
- Toast the macadamias briefly in a dry pan first for even deeper flavor.
- Serve immediately; the caramel firms as it cools and loses its silky texture.
Variations
- Add a pinch of chili powder or cayenne to the sugar for a sweet-heat twist.
- Top with a scoop of vanilla ice cream or coconut sorbet for a quick à la mode dessert.
- Swap macadamias for chopped pecans or cashews if that’s what’s in the pantry.
Ingredients
Directions
Preheat the broiler. Cut the pineapple into 8 slices, each 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 nuts, brown sugar and salt. Add the 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 1½ minutes. Serve hot.
Comments
