Ingredients
1 medium fresh pineapple
2 tablespoons brown sugar (I use Brown Sugar Splenda)
3 tablespoons coconut milk
3 tablespoons golden rum
whipped cream (optional topping)
Method
Sources
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Recipe1M+
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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Apple wood — mild, sweet smoke for poultry and pork
Spiral corer — core, peel, and slice pineapple in one motion
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Apple wood — mild, sweet smoke for poultry and pork
Spiral corer — core, peel, and slice pineapple in one motion
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preheat the oven to 300f or 150c (this is the temperature i use although my oven is fan-assisted so if yours is not, you may wish to use a higher temperature). peel and core the pineapple. slice it into bite-size chunks and lay flat in one layer on a baking tray (i use pyrex). scatter the brown sugar/brown sugar splenda evenly over the top. in a glass, mix the coconut milk with the rum. pour over the pineapple and put in the oven. cook for 30-35 minutes uncovered, turning and stirring every 10 minutes. serve the pineapple chunks warm with the sauce drizzled over the top. whipped cream would also be a good addition!