Broiled brown sugar pineapple
Juicy pineapple spears sprinkled with brown sugar, cinnamon and lime and broiled until caramelized at the edges, a warm tropical dessert that happens to be vegan.
- 30 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $0.87 a serving
- 160 calories
- Vegan
- Gluten-free
- Dairy-free
Dolly says: It’s ready in 30 minutes, start to finish.
Ingredients
For 4 servings.
- 1 pineapple
- 1 lime, zested and juiced
- 2 tbsp sweetened shredded coconut (optional)
From your pantry
- 3 tbsp brown sugar, packed
- ½ tsp ground cinnamon
- 1 pinch salt
Each serving has about 160 calories, 1 g protein, 42 g carbs and 0 g fat, and costs about $0.87 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No limes? Lemons work.
Steps
Tap an underlined word for a quick explanation.
Set an oven rack about 6 inches below the and turn the broiler on high.
Broil. Broiling means cooking under the oven’s top heating element, with strong heat from above. It browns and crisps the top in minutes, and it can burn fast, so stay close.
How you’ll know: The top bubbles and spots golden brown; check every minute and pull it before it blackens.
Cut the top and bottom off the pineapple, stand it up, and the skin off in strips from top to bottom.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Dolly’s tip: Cut a little deeper wherever you see brown eyes. The flat bottom keeps it steady while you work.Cut the pineapple into quarters from top to bottom, the hard off each one, and cut the quarters into long spears.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Core. Coring means cutting out the hard center of things like apples, peppers or cabbage. That center is tough and woody, so it’s the part you throw away.
How you’ll know: What’s left is all tender flesh, with no hard, pale center.
with foil and lay the spears on it in one layer.
Line a pan. Lining a pan means covering the bottom, and often the sides, with parchment paper or foil before the food goes in. Leave the paper hanging over two sides, and you can lift bars or brownies out in one piece to cut them neatly.
How you’ll know: The paper lies flat against the bottom, with flaps sticking up on two sides like handles.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Stir the brown sugar, cinnamon, lime and salt together and sprinkle it evenly over the pineapple.
Zest. Zest is the thin, colored outer layer of citrus peel, rubbed off on the smallest holes of a grater. It holds the fruit’s fragrant oils, so it adds bright flavor without the sourness of juice.
How you’ll know: You see bright flecks and smell citrus right away; stop when you reach the white layer, which is bitter.
6 to 8 minutes, until the sugar bubbles and the edges are and browned in spots.
Broil. Broiling means cooking under the oven’s top heating element, with strong heat from above. It browns and crisps the top in minutes, and it can burn fast, so stay close.
How you’ll know: The top bubbles and spots golden brown; check every minute and pull it before it blackens.
Caramelize. Caramelizing means cooking slowly until the natural sugars turn deep golden brown. It turns sharp onions soft, jammy and sweet, and it often takes 30 minutes or more.
How you’ll know: They’re soft, sticky and amber brown, and they taste sweet rather than sharp.
Timer: 6 min
Dolly’s tip: Stay by the oven. Sugar goes from caramel to burnt in about a minute under the broiler.Squeeze the lime juice over the hot pineapple, sprinkle with coconut if you like, and serve warm.
Plan this in Dollop, and get the grocery list
Dollop picks a dessert for treat night, puts what you need on the week’s grocery list, and walks you through each step.
