Broiled Pineapple Recipes

BROILED PINEAPPLE

Steps:

• In an ungreased 9-in. square baking pan, overlap pineapple in two stacks of two slices each. Combine brown sugar and cinnamon; sprinkle over pineapple. , Broil 4-6 in. from the heat for 1 to 1-1/2 minutes or until sugar is melted. Top with marshmallows; broil 1 to 1-1/2 minutes longer or until marshmallows are golden brown.

CHEESE BLINTZES WITH BROILED PINEAPPLE

Steps:

• Crepes: Whisk the eggs and milk together in a medium bowl. Whisk in the salt, granulated sugar, and flour. Set aside for 30 minutes.
• Set the oven to 200 degrees F. and put a platter in the oven to heat.
• Melt about 1/2 teaspoon of butter in a nonstick 8 to 10-inch skillet over medium heat. When it foams, pour or ladle in about 2 tablespoons of batter. Lift and swirl the pan so the batter coats the bottom. Replace the pan on the burner and cook just until set and the underside is lightly browned. Transfer to the warmed platter. Repeat until the batter is used up.
• Cheese Filling: Whip the cream until stiff and refrigerate. Mix the ricotta and cream cheese in a mixer fitted with a paddle attachment (or using a hand mixer) until as smooth as possible (it will remain a bit grainy, from the ricotta). Add the sugar, vanilla, and zest and mix. Fold in the whipped cream. Refrigerate until ready to serve.
• Broiled Pineapple: Mix the sugar, nuts, and butter. Sprinkle on top of the pineapple slices and broil.
• Remove the crepes from the oven. One by one, spread each crepe with the cheese filling and roll up like a cigar. Sprinkle with confectioners' sugar and serve with broiled pineapple.

BROILED PINEAPPLE DESSERT

Steps:

• Place pineapple slices on a broiler pan. Top each with 2 teaspoons brown sugar and 1-1/2 teaspoons butter. Broil 4 in. from the heat for 3-5 minutes or until the sugar is bubbly. Place each slice on a piece of pound cake; top with ice cream and sprinkle with cinnamon. Serve immediately.

GRILLED PINEAPPLE

Steps:

• Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

BROILED PINEAPPLE

Steps:

• Place pineapple slices on broiler pan.
• Mix sugar, butter and cinnamon.
• Spoon onto pineapple.
• Broil, 4 inch from heat, for 4-5 minutes, until bubbly.

BROILED PINEAPPLE WITH MACADAMIA CRUNCH

Steps:

• Preheat the broiler to very hot.
• Cut off the top of the pineapple. Cut a slice off the bottom to stabilize the pineapple, then peel from top to bottom with a sharp knife. Cut out any "eyes" in the fruit. Cut into 1/2 -inch-thick slices. Using a small cookie or biscuit cutter, cut the core out of each slice. Divide the slices on ovenproof plates. Chill until ready to serve. In a small bowl, toss together the macadamia nuts, sugar, butter and salt. Spoon over the pineapple slices. Broil (not too close to the heat) until the topping is caramelized and bubbly, about 2 to 4 minutes. Serve hot.

BROILED PINEAPPLE RINGS

Steps:

• Preheat broiler. Lay drained pineapple rings in a single layer on a 9x13"-inch pan with sides - allow edges of pineapple rings to touch.
• Place a cherry in the center of each pineapple ring. Sprinkle each pineapple ring with 1 teaspoon brown sugar, then drizzle with 1/2 teaspoon margarine. Sprinkle with cinnamon.
• Place 5"-inches from broiler and broil (with oven door cracked) for 5 minutes or until topping is bubbly.

BROILED PINEAPPLE WITH RUM CARAMEL AND MACADAMIA TOFFEE

Steps:

• For macadamia toffee:
• Line baking sheet with foil. Place sugar and 1/4 cup water in heavy small saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is pale golden color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 6 minutes. Stir in nuts and cook until caramel is deep amber, swirling pan occasionally, 1 to 2 minutes. Pour onto prepared baking sheet. Cool completely. Peel macadamia brittle from foil. Transfer to work surface. Chop coarsely.
• For broiled pineapple:
• Preheat broiler. Line rimmed baking sheet with foil. Arrange pineapple slices in single layer on prepared sheet; sprinkle brown sugar over. Broil until sugar bubbles and turns amber, watching closely to avoid burning, 5 to 10 minutes. Remove pineapple from broiler.
• For rum caramel:
• Bring brown sugar, rum, butter, and vanilla to boil in heavy small saucepan. Stir until sugar dissolves. Boil without stirring until mixture is slightly thickened, 1 to 2 minutes.
• Arrange warm pineapple on large serving platter. Drizzle pineapple with rum caramel. Sprinkle macadamia toffee over.

BROILED PINEAPPLE WITH ICE CREAM

Steps:

• Preheat broiler; set rack 6 inches from heat. Coat a broiler pan with nonstick cooking spray.
• Core pineapple for wedges. Halve wedges lengthwise to make 8 spears.
• Lay spears on prepared pan. Cook, turning once, until golden brown and tender, 20 to 25 minutes. Divide among bowls; serve with vanilla ice cream or coconut sorbet.

BROILED PINEAPPLE WITH FROZEN YOGURT

Steps:

• Heat broiler, with rack in top position. Place a cast-iron or other heavy-bottomed ovenproof skillet in oven to heat, 5 minutes. Carefully place pineapple rounds in hot skillet. Sprinkle each slice with a pinch of ground cinnamon and 1 teaspoon sugar. Broil until edges turn golden, about 8 minutes, rotating skillet as needed.
• Serve warm or at room temperature, topped with a scoop of vanilla frozen yogurt and dash of cinnamon.