Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Baked Pineapple
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 60
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 16
- Dietary Fiber
- 2
- Sugar
- 11
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 2
Ingredients
1 ripe pineapple
1 lime, cut into quarters
1 1/2 teaspoons cayenne pepper, or to taste
1 tablespoon finely chopped parsley
Directions
- Preheat the oven to 350 degrees. Cut off the very top of the pineapple and place it in a roasting pan. Roast the whole pineapple for about 1 hour, then remove from the oven and, as soon as it is cool enough to handle, cut it first into 8 thick rounds, crosswise. Cut these slices in half and arrange on a platter. Squeeze the lime juice over the pineapple, dust with cayenne pepper, and sprinkle with a little chopped parsley. (Pineapple will dry out if it is not roasted whole. Diners should pick up the half rounds of pineapple with their hands and nibble the tender flesh from the inside of the rind.)