This recipe is sweet and delicious served for breakfast, brunch or as a dessert over ice-cream. We first discovered the delicious flavour of grilled pineapple while we were in Niagara Falls on a mini vacation. Upon our return we decided that this sweet and succulent recipe needed to be added to the Boatel breakfast menu. Rather than grilling the pineapple which produces a messy clean-up we opted for a baked version which when using parchment paper makes for an easy clean up. HINT: I like to let my ripe pineapple sit for a few days until the green end start to dry up a curl which produces a sweeter pineapple. Ingredients Fresh Pineapple, cut into spears ½ cup brown sugar 1 teaspoon cinnamon Directions
- See the instructions below for cutting a pineapple. Combine brown sugar and cinnamon in a plastic ziplock bag and set aside. Prepare a baking sheet with parchment paper (for easy cleanup).
- Add the cut pineapple spear one at a time into the bag and toss lightly to fully coat each pineapple spear. Place the pineapple spear on the baking sheet and repeat the process until all the spears are coated. Place in the refrigerator for 30 minutes.
- Bake at 350 degrees until brown and bubbling about 10 minutes but watch carefully so they don’t get overdone.
How to Cut a Pineapple Step 1: place the pineapple on a cut board and with a sharp knife cut the top and the bottom off. Step 2: Stand the pineapple up and slice down the sides, rotating the pineapple as you go along. Step 3: Use a small coring knife to remove any dark spots remaining Step 4: Cut the pineapple in half from top to bottom and then again into quarters. Next carefully trim off the centre core of the pineapple. Step 5: Cut the remaining pineapple into equally sized spears. Step 6: Follow the directions above to prepare the pineapple for baking.