Roasted Pineapple With Honey And Pistachios Recipes
SAUTEED PINEAPPLE WITH HONEY AND PINE NUTS
Steps:
- Drain the pineapple cubes in a strainer. Lay the pineapple cubes on a paper towel and pat dry. Put the butter in a medium saute pan over medium heat. Make brown butter by heating the butter until melted and just starting to brown around the edges. Add the pineapple and toss to coat in the butter. Add the honey and toss to coat the pineapple with the honey. Cook until the pineapple is golden, about 5 to 7 minutes. Turn off the heat and stir in the pine nuts.
- In a small bowl mix together the rum and the mascarpone. Place the pineapple mixture in a serving dish and top it with a dollop of the cheese mixture. Serve immediately.
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- Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper. In a large bowl or flat container, stir sugar honey and juice until the sugar dissolves. Add the pineapple and toss to coat. Let marinate, turning occasionally, for 10-15 minutes. Lay pineapple on prepared baking sheet; reserve marinade.
- Roast pineapple for 15 minutes. Turn, brush with marinade, and roast until tender and caramelized, 10-15 minutes longer. Brush with more marinade. Leave to cool.
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- Preheat the oven to 450 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside.
- Peel and core the pineapple. Slice into 2-3″ long slices, roughly 3/4″ thick. Allow pineapple slices to macerate in the orange juice mixture for 10 minutes.
- Remove pineapple from the marinade (reserve the marinade)–and place onto the baking sheet–spacing them apart evenly, so they are not touching. Roast for 15 minutes. Using tongs, turn the pineapple and brush each slice with the marinade. Continue to roast for an additional 15-20 minutes, until pineapple is lightly brown.
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