Piña a la Parrilla
Piña a la Parrilla
Broiled PineapplePiña 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.
Ingrediënten
Makes 4 servings
- 1 whole fresh ripe pineapple about 2 pounds
- 2 tablespoons unsalted butter melted
- 2 tablespoons light brown sugar
Instructies
- 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 / Tips / Wine Advice:
Serve warm.
