Caribbean Roasted Pineapple

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  • Level: Easy
  • Total: 1 hr 10 min (includes cooling time)
  • Active: 10 min
  • Yield: 8 to 10 servings
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Ingredients

1/2 teaspoon ground pink peppercorns

1/4 teaspoon ground allspice 

1/4 teaspoon ground cinnamon 

1/8 teaspoon kosher salt 

1 pineapple, peeled 

1 tablespoon olive oil 

1/2 cup heavy cream 

2 tablespoons sugar 

1 tablespoon white rum 

1/2 cup crumbled gingersnap cookies 

Directions

  1. Preheat the oven to 350 degrees F.
  2. On a plate, mix together the peppercorns, allspice, cinnamon and salt. Sprinkle the spice rub evenly over the pineapple or roll the pineapple in it so it is evenly coated.
  3. Heat a medium Dutch oven over medium heat. Add the oil and place the pineapple in the pan. Cook, rotating the pineapple regularly, until light brown all over, about 3 minutes. Cover the pan and transfer to the oven. Roast until tender to the core when pierced with the tip of a knife, about 45 minutes. Uncover and allow the pineapple to cool to room temperature in the pan.
  4. Meanwhile, in a medium bowl, combine the cream, sugar and rum. Using a handheld mixer, beat on high speed until soft peaks form, about 3 minutes.
  5. Slice the pineapple into 1-inch-thick rounds. Place 1 slice on each plate. Dollop with a spoonful of cream and a crumble of gingersnaps. Drizzle any remaining juice over the top.

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