Caramelized Pineapple With Coconut Sorbet

Relive that Hawaiian vacation with caramelized pineapple at home. In just 15 minutes, you can sit down to a simple, tropical treat. Start with fresh pineapple, cored and cut into half-moons or halved canned pineapple rings. Melt a pat of butter and some brown sugar in a skillet, then add the pineapple and cook, about five minutes per side, until the pineapple is tender and caramelized. Top each serving with a scoop of store-bought coconut sorbet, and spoon a little of the brown sugar-butter sauce on top. Take a bite and close your eyes, and you just might hear the sound of calm, lapping waves.

caramelized-pineapple-coconut-sorbet
Photo by Jonny Valiant
Caramelized Pineapple With Coconut Sorbet 2.9 138 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 281 calories
    • Calories 28 calories from fat
    • Fat 9 g
    • Sat Fat 6 g
    • Cholesterol 20 mg
    • Sodium 17 mg
    • Protein 0 g
    • Carbohydrate 53 g
    • Sugar 39 g
    • Fiber 1 g
    • Iron 0 mg
    • Calcium 41 mg
Relive that Hawaiian vacation with caramelized pineapple at home. In just 15 minutes, you can sit down to a simple, tropical treat. Start with fresh pineapple, cored and cut into half-moons or halved canned pineapple rings. Melt a pat of butter and some brown sugar in a skillet, then add the pineapple and cook, about five minutes per side, until the pineapple is tender and caramelized. Top each serving with a scoop of store-bought coconut sorbet, and spoon a little of the brown sugar-butter sauce on top. Take a bite and close your eyes, and you just might hear the sound of calm, lapping waves.

Ingredients

  1. Check 2 tablespoons unsalted butter
  2. Check ¼ cup brown sugar
  3. Check ½ pineapple, cored and cut into 8 half-moons (or 4 canned pineapple rings, cut in half)
  4. Check 1 pint coconut sorbet

Directions

  1. Melt the butter in a large skillet over medium heat. Add the sugar and cook, stirring, for 1 minute (the butter and sugar will remain separated).
  2. Add the pineapple and cook, swirling the pan, until the pineapple is tender and the sauce is smooth, 4 to 5 minutes per side. Serve the pineapple with the sorbet and drizzle with the sauce.