Roasted Pineapple Recipes

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ROASTED PINEAPPLE



Roasted Pineapple image

Take a trip to the tropics for dessert with this delicious roasted pineapple recipe. This great recipe is courtesy of "The Martha Stewart Show" TV kitchen.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

1 large pineapple, peeled and cored but left whole
1 lime, halved
1/4 cup turbinado sugar
2 teaspoons coarse salt
1/2 teaspoon chili powder

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.

GLAZED ROASTED PINEAPPLE



Glazed Roasted Pineapple image

These delightful pineapple slices have a wonderful aroma that we absolutely love. Raspberry sorbet is an ideal accompaniment, but you could serve the pineapple with other sorbet flavors, too. Agnes Ward - Stratford, Ontario

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 7

1 fresh pineapple
2 tablespoons butter, melted
1/4 cup packed brown sugar
2 tablespoons honey
1/2 teaspoon pumpkin pie spice or ground cinnamon
1/4 teaspoon rum extract
3/4 cup raspberry sorbet

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.

Nutrition Facts : Calories 159 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 43mg sodium, Carbohydrate 32g carbohydrate (30g sugars, Fiber 1g fiber), Protein 0 protein.

ROASTED PINEAPPLE PUREE



Roasted Pineapple Puree image

Try leftovers of this tropical fruit topping stirred into yogurt or oatmeal. Martha made this recipe on episode 506 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 1/2 cups

Number Of Ingredients 3

1/4 cup sugar
1 pineapple, peeled, halved lengthwise, and cored
1 vanilla bean, split lengthwise, seeds scraped and pod reserved

Steps:

  • Preheat oven to 400 degrees. In a small saucepan, combine 3/4 cup water and sugar and cook, stirring, until sugar dissolves.
  • Cut each pineapple half crosswise into 3 pieces. Rub pineapple with vanilla seeds and place in a roasting pan in a single layer. Pour sugar syrup over pineapple to coat completely. Add vanilla pod to roasting pan and cover with parchment-lined foil.
  • Roast, turning pineapple every 30 minutes and basting with sugar syrup, until pineapple is caramelized and tender when pierced with the tip of a paring knife, about 2 hours.
  • Remove pineapple from oven, and let cool. Discard vanilla bean. Coarsely chop pineapple. Reserve 1/4 cup for topping Frozen Coconut and Roasted Pineapple Cake; transfer remaining pineapple and any accumulated juices to the bowl of a food processor and puree. Refrigerate until ready to use, up to 2 days.

ROASTED PINEAPPLE WITH LEMONGRASS CHIBOOST



Roasted Pineapple with Lemongrass Chiboost image

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 14

1 1/2 ounces butter
1 vanilla bean, seeded
1-ounce sugar granulated
1 ounces light brown sugar
1medium pineapple, diced
2 cups milk
2 1/2 stalks lemongrass
1 vanilla bean, seeded
1-ounce sugar
1 1/2 ounces pastry flour
6 egg yolks
7 ounces sugar
6 egg whites
1 Recipe Lemongrass Pastry Cream

Steps:

  • Roasted Pineapple:
  • Melt the butter in a large saucepan and add the seeded vanilla bean. Add the granulated and the light brown sugar, stirring continuously. Add the diced pineapple. Cook the mixture until the pineapple is translucent, about 10 to 20 minutes.
  • Lemongrass Pastry Cream:
  • Pour the milk in a large pot on high heat. Clean and slice the lemongrass and add to the milk and bring to a boil. Turn off heat. Let steep for 1 hour. Add seeded vanilla bean. Bring to a boil again. Take out the vanilla bean and strain the mixture through a sieve into a mixing bowl. Combine sugar, pastry flour and yolks and temper by adding in the hot liquid slowly. This mixture will form a stiff pastry cream. Whisk rapidly over low flame for 1 minute. Put mixture in a blender. Blend out lumps.
  • Italian Meringue:
  • Heat the sugar (123 degrees C) to soft-ball stage. Whip egg whites until stiff peaks form and then pour in the hot sugar. Continue whipping the mixture together until stiff peaks form. Fold the Italian Meringue into the lemongrass pastry cream. Pipe the mixture into round flexible molds. Freeze the molds overnight. Take the molds out of the freezer 3 hours before serving. Once the cream begins to thaw, turn the mold upside down and remove the formed cream onto the center of a plate.
  • Garnish the plate with the roasted pineapple mixture. For added presentation, sprinkle sugar on top and torch.

ROASTED PINEAPPLE



Roasted Pineapple image

This Roasted Pineapple dish is one of the simplest, most delicious ways to eat pineapple. It's shockingly good. Since the fruit is cooked, it's safe from mischief causing microbes making it a perfect treat for pineapple lovers on chemo. We use a little melted butter to bake the pineapple, but if you want to avoid dairy or prefer to eat vegan, brush the wedges with the same amount of melted coconut oil instead.

Provided by Cook for Your Life Staff

Categories     Dessert

Number Of Ingredients 1

1 medium ripe pineapple 2 tablespoons melted butter or coconut oil, divided 3 tablespoons sugar, divided

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.

Nutrition Facts : Calories 832

GRILL-ROASTED PINEAPPLE



Grill-Roasted Pineapple image

The smoky and sweet pineapple flesh can be scooped out and added to salsas, spooned over shortcakes or ice cream, or served alongside grilled pork, chicken, or fish. This recipe is from Lord Stanley in San Francisco, CA.

Yield 8 servings

Number Of Ingredients 1

1 ripe pineapple

Steps:

  • Prepare a grill for medium-low, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off, ideally the one in the middle). If you have a grill thermometer, the ideal temperature range is 275°F-350°F. Place pineapple over indirect heat, cover grill, and slowly roast, turning pineapple occasionally, until outside is dark brown, flesh is beginning to collapse underneath skin, and some juices are bubbling up in places, 2-2 1/2 hours. Let cool slightly, then cut as desired.

ROASTED PINEAPPLE



Roasted Pineapple image

Yield serves 4 to 6

Number Of Ingredients 5

1 medium pineapple (about 1 1/2 pounds)
1/3 cup sugar
1/4 teaspoon coarse salt
2 tablespoons unsalted butter, cut into pieces
1 sprig rosemary (optional)

Steps:

  • Prepare oven and fruit Heat oven to 450°F. Cut top and bottom ends off pineapple, then stand it on end and cut off skin (following the curve of the fruit). Remove "eyes" with the tip of the knife. Cut pineapple in half lengthwise; cut lengthwise into 1-inch-wide spears. Cut out core and discard.
  • Roast Stir together sugar and salt and sprinkle evenly over both sides of pineapple pieces. Arrange pineapple in a single layer on a rimmed baking sheet. Dot evenly with butter; add rosemary. Roast, turning over twice during cooking and brushing with pan juices, until fruit is soft and browned in spots, about 45 minutes. Serve fruit warm or at room temperature.

ROASTED PINEAPPLE WITH HONEY AND PISTACHIOS



Roasted Pineapple with Honey and Pistachios image

Provided by Rozanne Gold

Categories     Fruit     Nut     Dessert     Roast     Low Fat     Quick & Easy     Low Sodium     Tropical Fruit     Pineapple     Tree Nut     Pistachio     Healthy     Low Cholesterol     Honey     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

1/2 cup (packed) dark brown sugar
1/2 cup orange juice
3 tablespoons honey
1 medium ripe pineapple, peeled, cored, cut lengthwise into 8 wedges
1/4 cup crème fraîche or yogurt
1/3 cup natural unsalted pistachios, coarsely chopped
2 tablespoons torn fresh mint leaves

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.

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