Best 2 Caribbean Baked Pineapple Recipes
Embark on a culinary journey to the Caribbean with our tantalizing baked pineapple recipe. This tropical delight is a harmonious blend of sweet and tangy flavors, capturing the essence of island living. Our recipe features juicy pineapple slices, delicately caramelized with a mixture of brown sugar, butter, and spices, creating a symphony of flavors that will transport your taste buds to paradise. Accompanying this main attraction are two additional recipes sure to elevate your Caribbean-inspired feast. Indulge in our creamy and refreshing pineapple coconut sorbet, a perfect palate cleanser or light dessert. And for a burst of tangy heat, try our spicy pineapple salsa, ideal for adding a zing to grilled meats, fish, or tacos. Get ready to savor the vibrant flavors of the Caribbean with our collection of delectable pineapple recipes.
Let's cook with our recipes!
CARIBBEAN BAKED PINEAPPLE
Grown only in the New World tropics, pineapples belong to the bromeliad family. Bromeliads are epiphytes, or air plants, which means they absorb water and nutrients from their environment through microscopic hairs at the base of their leaves.Their roots function only as an anchoring support. It takes 13 to 18 months for a pineapple to mature. From "The Florida Keys Cookbook" and posted for ZWT5.
Provided by kitty.rock
Categories Pineapple
Time 30m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F Remove all but about 1 inch of green leaves from top of pineapple. Cut pineapple in half lengthwise. With a serrated knife, carefully cut around the perimeter of each half pineapple. With a large serving spoon, carefully scoop out pineapple, separating it from the shell - be sure to keep the shell intact.
- Cut the flesh (not the shell) of each half pineapple in half again, lengthwise. Cut out the tough inner core. Cut the pineapple in 1-inch bite-size pieces (about 3 cups). Drain one pineapple shell on paper toweling. Discard the other shell.
- Melt 4 tablespoons butter in a large skillet over medium-high heat. Add pineapple, lime segments, sugar and red pepper flakes. Cook for 5 minutes, stirring frequently. Transfer pineapple mixture, including all butter, to pineapple shell. Set aside.
- Melt remaining 4 tablespoons butter in a medium skillet over medium-high heat. Add breadcrumbs and saute, stirring frequently, until crumbs are toasted and browned. Top pineapple with tasted breadcrumbs.
- Place pineapple shell in an appropriately sized baking dish. Bake for 12 to 15 minutes. (You can prepare this recipe early in the day, cover with plastic wrap and refrigerate until baking. Bake for 20 to 25 minutes.).
- NOTE: In the tropics, fruit is quite often cooked like a vegetable and served as a side dish. If you want an even more peppery kick to this dish, add 1/8 teaspoon cayenne pepper to the breadcrumb-butter mixture.
HAITIAN BAKED PINEAPPLE (CARIBBEAN)
Okay - so I haven't made this yet...but it looks very interesting . I found this in a 1960 cookbook called Menus for Entertaining by Juliette Elkon and Elaine Ross.
Provided by Acerast
Categories Pineapple
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Remove top rack and place bottom rack on lowest level of oven; preheat oven to 350°F.
- Carefully cut the top from the pineapple without spoiling the frond, and remove the pulp from inside the top, reserving the pulp in a bowl.
- With a grapefruit knife, remove the core and the pulp from the rest of the pineapple, taking care to leave 1/4 inch layer on the inside of the rind to keep juices from running out while baking.
- Place the frond in water to cover, to soak in preparation for baking.
- Slice the banana thinly, dice the pineapple pulp; combine in a bowl with the 1/4 cup sugar.
- Pour the rum into a heatproof bowl or saucepan.
- Ignite the rum and when flame subsides, pour over the fruit mixture and stir gently.
- Place the empty pineapple bottom upright into a baking dish.
- Fill the pineapple bottom with the fruit.
- Remove the frond from the water and cover it with aluminum foil.
- Secure the top of the pineapple to the bottom with toothpicks.
- Bake the pineapple, standing upright, for 25 minutes.
- Remove the foil from the fronds and serve hot.
Tips:
- Choose ripe, juicy pineapples for the best flavor.
- Use a sharp knife to cut the pineapple into slices, making sure to remove the core and eyes.
- Pat the pineapple slices dry with paper towels to prevent them from becoming soggy.
- Brush the pineapple slices with melted butter or oil to help them caramelize in the oven.
- Add a sprinkle of brown sugar, cinnamon, and nutmeg to the pineapple slices for extra flavor.
- Bake the pineapple slices at a high temperature, around 400°F, for 15-20 minutes, or until they are golden brown and caramelized.
- Serve the baked pineapple slices warm with a scoop of vanilla ice cream or whipped cream.
Conclusion:
Baked pineapple is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up ripe pineapples and is a healthy and refreshing treat. With its sweet and tangy flavor, baked pineapple is sure to be a hit with everyone who tries it. So next time you are looking for a quick and easy dessert, give baked pineapple a try. You won't be disappointed!
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