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.
2 tablespoons unsalted butter
¼ cup brown sugar
½ pineapple, cored and cut into 8 half-moons (or 4 canned pineapple rings, cut in half)
1 pint coconut sorbet
Calories from fat 28%
Sat fat 6g
How to Make It
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).
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.
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