Ingredients Jump to Instructions ↓


  2. Serves 8. 3-pound pineapple

  3. 1 tablespoon butter

  4. 1/3 cup (packed) golden brown sugar

  5. 1 tablespoon water

  6. 1/2 teaspoon ground cinnamon

  7. 2 tablespoons dark rum

  8. Line baking sheet with foil. Using large sharp knife, quarter

  9. pineapple lengthwise through leafy top. Core each wedge. Cut pineapple flesh from peel of each wedge, keeping flesh in 1 piece.

  10. Set aside. Transfer pineapple shells to baking sheet. Cover leaves

  11. with foil to protect from heat.

  12. Preheat broiler. Melt butter in heavy large skillet over medium

  13. heat. Add sugar, water and cinnamon. Bring to boil, stirring until

  14. sugar dissolves. Remove from heat. Add rum to sauce; ignite with

  15. match. Add pineapple wedges to skillet. Cook until heated through, turning

  16. to coat, about 4 minutes. Return pineapple to shells. Boil sauce

  17. until thick, about 2 minutes.

  18. Cut each pineapple wedge crosswise into 1/2-inch-thick slices,

  19. keeping shells intact. Spoon sauce over pineapple. Broil until

  20. sauce bubbles and browns slightly, about 3 minutes. Transfer to

  21. plates.


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