Gratineed Pineapple
Gratineed Pineapple
Equipment
- Rimmed baking sheet
Ingredients
- 1/2 cup shredded sweetened coconut
- 1/2 cup crushed gingersnap cookies
- 1/2 cup chopped macadamia nuts
- 1/2 cup sweetened condensed milk
- 2 Tbsp dark rum
- 1 large pineapple leaves intact
Instructions
- Stir together the coconut, gingersnap cookies and macadamia nuts. Set aside.
- Whisk together the sweetened condensed milk and dark rum. Set aside.
- With a sharp knife, slice the pineapple in half lengthwise with leaves intact. Cut the core from each pineapple half and discard. With a small sharp knife, carefully cut the remaining pineapple out of the shell. Cut into 1-inch cubes. This does not have to be perfect looking as it will be covered up.
- Arrange the pineapple halves skin side down on a rimmed baking sheet. Fill with the pineapple cubes.
- Drizzle with half of the sweetened condensed milk mixture. Sprinkle heavily with the coconut mixture. Drizzle with the remaining milk mixture.
- Bake at 325°F for 20-25 minutes or until golden brown and bubbly. The longer this is in the oven the better. Keep in until the coconut and nuts are browned well but not burned. I baked mine for 25 minutes and I watched it very carefully. Loosely cover with foil the last 10-15 minutes if the coconut starts to get too brown. I like the pineapple hot and bubbly.
- Serve warm with knife and fork.
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