I posted this recipe for GRATINEED PINEAPPLE on my blog a year ago and since then it has been pinned on PINTEREST over 100,000 times. That is just AMAZING to me! I have gotten many emails from pinners who have tried this recipe and some questions about ways to make serving it easier. The recipe hasn’t changed, just the way the pineapple is prepared and served. This recipe is so delicious and if you haven’t tried it before I hope you will now when pineapple is so sweet and wonderful. I wouldn’t be surprised if it becomes one of your favorite fruit desserts. If you would like to see the original post you will find it HERE.
Pineapple is at its peak right now and my supermarket has huge displays at very reasonable prices. I bought 2 medium sized pineapples and cut them both in half lengthwise with one half larger than the other so it would hold lots of fruit. Imagine a crunchy macadamia nut, gingersnap and coconut crust over bubbly sweet pineapple sweetened with condensed milk and rum. My kitchen smelled like a tropical paradise as the pineapples baked in the oven and the juices were oozing through the fruit and caramelizing the nutty topping. If you like pineapple I can almost guarantee you will LOVE this preparation. It is delicious either hot or cold. I prefer it bubbly hot and try to time it so it is ready to come out of the oven when I want to serve it.
Begin by cutting the pineapples in half lengthwise (one side larger than the other). Cut out the core in a V shape with a sharp, small knife. This makes it easier to cut out the rest of the fruit. Don’t worry if it doesn’t look perfect. The pineapple and topping will cover everything up. Peel the smaller half of the pineapple and cut all the fruit into about 1-inch cubes. Two pineapples should provide enough fruit to generously fill the 2 halves. I bought a third one but didn’t need it.
Pour half of the condensed milk and rum mixture over the fruit. Generously top with the nut, coconut and cookie crumbs. Use plenty because that is the part everybody will go for when it is crispy and gooey. Pour the remaining milk over the crumbs. Bake in a 325 degree oven for about 25-30 minutes. Watch very carefully after about 12 minutes and loosely cover with foil if the topping is browned enough. You should be able to see and hear the pineapple juices bubbling.
The recipe makes one pineapple. If you want to prepare one or two additional, double the amount of topping. If I need more than that I use a casserole dish and layer the fruit, condensed milk and topping the same way.
- ½ cup shredded sweetened coconut
- ½ cup crushed gingersnap cookies
- ½ cup chopped macadamia nuts
- ½ cup sweetened condensed milk
- 2 tablespoons dark rum
- 1 large pineapple, leaves intact, halved lengthwise
- Stir together coconut, gingersnap cookies and macadamia nuts. Set aside.
- Whisk together sweetened condensed milk and dark rum. Set aside.
- With a sharp knife slice the pineapple in half 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 pineapple halves skin side down on a rimmed baking sheet. Fill with pineapple cubes. Drizzle with half of the sweetened condensed milk mixture. Sprinkle heavily with coconut mixture. Drizzle with the remaining milk mixture.
- Bake at 325 degrees for 20-25 minutes or until golden brown and bubbly. The longer this is in the oven the better. Keep in until 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 a knife and fork.
This post in linked to FOODIE FRIDAY at Rattlebridge Farm