Glazed Pineapple with Macadamia Nut Crunch
Yield
8 servingsPrep
15 minCook
5 minReady
20 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
pineapple
end trimmed, skin and eyes removed |
|
| 1 | cup |
macadamia nuts
chopped |
*
|
| ⅓ | cup |
brown sugar, light
packed |
*
|
| 1 | pinch |
salt
|
*
|
| 4 | tablespoons |
butter
unsalted, melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
pineapple
end trimmed, skin and eyes removed |
|
| 237 | ml |
macadamia nuts
chopped |
*
|
| 79 | ml |
brown sugar, light
packed |
*
|
| 1 | pinch |
salt
|
*
|
| 6E+1 | ml |
butter
unsalted, melted |
|
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.
