Roasted Caramelized Pineapple
Pineapple often shows up on holiday hams as a garnish. We think it deserves a more important place on the table. Newer, ultra-sweet varieties of fresh pineapples are now common in most supermarkets and while perfect for eating raw, they make an interesting side dish when roasted along with the ham.
Don’t let the formidable appearance of a fresh pineapple put you off trying this. The only trick to making quick work of a fresh pineapple is a very sharp knife. For this task, I use my sharp carving knife or my ultra sharp chef’s knife to cut the fruit into quarters after lopping off the top and bottom. The innermost tougher part of the core slices right off leaving the brown, outer skin to deal with. That, too, slices off easily with a sharp knife and any of those tiny round “eyes” left behind can be scooped out with the tip of a vegetable peeler or a paring knife.
That leaves four large quarters of pineapple ready to just eat out of hand or for using in salads, fruit plates, upside down cake, or as in this easy recipe, a fantastic side dish for that holiday ham.
1 fresh pineapple
3 tablespoons butter
3/4 cup light brown sugar
Clean & remove the tough inner core of the pineapple. Cut into very large irregular chunks (about 2 inches in size).
Place the pineapple chunks in a baking dish, cover with the brown sugar and dot with the butter.
Roast for 30 minutes at 400 degrees. Remove from the oven and flip the chunks over, basting with the juices.
Reduce the heat in the oven to whatever temperature your ham recipe uses and continue cooking alongside the ham until the juices have slightly reduced and the fruit has begun to caramelize on the edges. Serve hot or at room temperature.
Multiple pineapples can be prepared in this manner to feed more people by using a larger baking dish so the pineapple pieces aren’t crowded. This will allow the juices to reduce and caramelize easier.