I posted this recipe for GRATINEED PINEAPPLE on my blog a year ago and since then it has been pinned on PINTEREST over 100,000 times. That is just AMAZING to me! I have gotten many emails from pinners who have tried this recipe and some questions about ways to make serving it easier. The recipe hasn’t changed, just the way the pineapple is prepared and served. This recipe is so delicious and if you haven’t tried it before I hope you will now when pineapple is so sweet and wonderful. I wouldn’t be surprised if it becomes one of your favorite fruit desserts. If you would like to see the original post you will find it HERE.
Pineapple is at its peak right now and my supermarket has huge displays at very reasonable prices. I bought 2 medium sized pineapples and cut them both in half lengthwise with one half larger than the other so it would hold lots of fruit. Imagine a crunchy macadamia nut, gingersnap and coconut crust over bubbly sweet pineapple sweetened with condensed milk and rum. My kitchen smelled like a tropical paradise as the pineapples baked in the oven and the juices were oozing through the fruit and caramelizing the nutty topping. If you like pineapple I can almost guarantee you will LOVE this preparation. It is delicious either hot or cold. I prefer it bubbly hot and try to time it so it is ready to come out of the oven when I want to serve it.
Begin by cutting the pineapples in half lengthwise (one side larger than the other). Cut out the core in a V shape with a sharp, small knife. This makes it easier to cut out the rest of the fruit. Don’t worry if it doesn’t look perfect. The pineapple and topping will cover everything up. Peel the smaller half of the pineapple and cut all the fruit into about 1-inch cubes. Two pineapples should provide enough fruit to generously fill the 2 halves. I bought a third one but didn’t need it.
Pour half of the condensed milk and rum mixture over the fruit. Generously top with the nut, coconut and cookie crumbs. Use plenty because that is the part everybody will go for when it is crispy and gooey. Pour the remaining milk over the crumbs. Bake in a 325 degree oven for about 25-30 minutes. Watch very carefully after about 12 minutes and loosely cover with foil if the topping is browned enough. You should be able to see and hear the pineapple juices bubbling.
The recipe makes one pineapple. If you want to prepare one or two additional, double the amount of topping. If I need more than that I use a casserole dish and layer the fruit, condensed milk and topping the same way.
This post in linked to FOODIE FRIDAY at Rattlebridge Farm