Recipe courtesy of Food Network Kitchen
Slow Cooked Pineapple
Total:
4 hr 10 min
Active:
10 min
Yield:
8 to 10 servings, about 6 cups
Level:
Easy
Total:
4 hr 10 min
Active:
10 min
Yield:
8 to 10 servings, about 6 cups
Level:
Easy

Ingredients

Directions

If using whole pineapple: Peel, quarter, and cut away the core from the pineapple. Discard the core. Cut each quarter in half lengthwise then slice 1/4-inch thick slices crosswise.

Stir the pineapple together with the sugar, ginger, and cinnamon in a slow cooker. Cover and cook on HIGH for 4 hours, until the pineapple is very tender and slightly sweet.

Serve warm with scoops of coconut ice cream on top. The compote keeps for up to a week tightly sealed in the refrigerator.

Cook's Note

Add some lime and fresh cilantro leaves for a delicious savory compote, perfect for serving with roast pork or grilled chicken.

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