While strolling through the Farmers’ Market near our condo, I spotted a bronzed pineapple. I asked the clerk what it was and he told me Brazilian Pineapple, a fresh pineapple sprinkled with honey & cayenne pepper and then broiled.
Right before Valentine’s Day I had a few friends at our apartment and made my own version of this spicy dish. Since that holiday seems to inspire “hot & spicy” foods such as chili, I thought a fruit dish would make a nice spicy hors d’oeuvre, and it did!
I used Frontier Herbs Five Spice Powder, which contains non-irradiated cinnamon, fennel, cloves, star anise & white pepper. (You can make your own: try substituting cloves & ginger for the more exotic star anise & fennel which are not common spices on my shelf & maybe not on yours.)
Utensils: Cutting board, grapefruit knife (serrated & curved), regular knife, small bowl, pastry brush, broiling pan, serving platter
Prep. Time: 10 minutes
Cooking Time: 10-12 minutes
Category: Veg., Gluten Free (Vegan if you use agave syrup)
one ripe pineapple
1 Tbl. orange juice
1 Tbl. honey or agave syrup
1 tsp. 5-spice powder
1. Preheat oven at 350 degrees F. Make sure the pineapple is ripe. (See if you can easily pull out a top leaf.) Cut in half lengthwise. I covered and refrigerated the other half for future use. Cut away the hard core across the top, then using a grapefruit knife or small paring knife, cut around the bottom, close to the outer covering. Then cut down the now soft center and across the width of the fruit. See photo below:
2. Mix the orange juice, honey and 5-spice powder in a small bowl and spread across the pineapple to look like the photo below:
3. Place “dressed & spiced” pineapple on a cookie sheet or baking pan and bake for about 8- 10minutes. Then switch to broil and broil for about 2 minutes. Remove, place on a serving platter with colorful toothpicks in the slices, and serve warm. (Top photo is the broiled pineapple.) Sweet & spicy at the same time!
Yield: Enough for a small crowd or two people who love pineapple!
When I purchased the pineapple, the clerk at the produce stand told me to cut off the top of the ripe pineapple and turn it upside down to allow the sweetness that settles on the bottom to move to the top. I used a large measuring cup to suspend the pineapple earlier in the day & let it sit upside down for a few hours. It was sweet, but maybe this is a trick to make it sweeter.