Piña a la Parrilla

Broiled Pineapple

Piña AsadaBroiled fresh pineapple emerges from the oven with a caramelized, sweet sugary crust for a different version than grilling over hot coals. It's sensational served warm, but perfectly good at room temperature, too.

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Ingredients

Makes 4 servings

▢ 1 whole fresh ripe pineapple about 2 pounds
▢ 2 tablespoons unsalted butter melted
▢ 2 tablespoons light brown sugar

Instructions

Cut about 1 inch off the top and bottom of the pineapple with a sharp heavy knife.
Stand the pineapple on a flat work surface and with a smaller sharp knife, cut off the peel, a strip at a time, from top to bottom.
Then, with a paring knife, dig out any "eyes" from the flesh.
Turn the pineapple on its side and cut into 1-inch-thick slices.
Place the oven rack about 6 inches below the broiler unit.
Preheat the broiler.
Put the pineapple on a baking sheet.
Brush the slices with melted butter.
Broil the pineapple until lightly browned, 5 to 6 minutes.
Turn the slices over and brush with melted butter.
Broil the second side until just starting to brown, 3 to 4 minutes.
Sprinkle the slices lightly with brown sugar, and broil until the sugar melts, 1 to 2 minutes.
Cut the pineapple rounds into bite-size (about 1-inch)pieces.
Discard the core.
Divide the pieces among 4 serving plates or small dessert bowls

Notes & Wine Advice

Serve warm.

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Course; Dessert / Fruit

Cuisine; Mexican