Kate Heyhoe

Kate's Global Kitchen

Kandy Pineapple

by Kate Heyhoe


Serves 4


Butter for the baking dish
4 fresh pineapple slices, 1/2-inch thick
3 tablespoons brown sugar
1/2 teaspoon cinnamon
2 tablespoons melted butter
4 tablespoons sweetened coconut flakes

Preheat the broiler. Lightly butter the bottom of a shallow baking dish. Lay the pineapple slices in a single layer in the dish. Sprinkle the tops with the brown sugar and cinnamon. Drizzle the melted butter on top. Broil until the sugar melts and is bubbly. Sprinkle the coconut on top and broil again for a few seconds. The slices are ready when the coconut is toasted to a golden brown. Serve the slices warm, by themselves or with ice cream. You may also place them on slices of poundcake, drizzling the pan juices on top before serving.


Kandy Pineapple
Pineapple Express: Guide and Recipes


Kate's Global Kitchen for May 2004:
05/07/04     The Brilliance of Bamboo
05/14/04     Fishing for Yankees
05/21/04     Kandy Pineapple
05/28/04     Memorial Day: Food in Hand


Copyright © 2004, Kate Heyhoe. All rights reserved.


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This page created May 2004