Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Slow Cooked Pineapple
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- Level: Easy
- Total: 4 hr 10 min
- Prep: 10 min
- Cook: 4 hr
- Yield: 8 to 10 servings, about 6 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 172
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 3 g
- Sugar
- 34 g
- Protein
- 1 g
- Cholesterol
- 3 mg
- Sodium
- 13 mg
- Level: Easy
- Total: 4 hr 10 min
- Prep: 10 min
- Cook: 4 hr
- Yield: 8 to 10 servings, about 6 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 172
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 3 g
- Sugar
- 34 g
- Protein
- 1 g
- Cholesterol
- 3 mg
- Sodium
- 13 mg
Ingredients
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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.
