Baked Brazilian Pineapple
User Reviews
5
Baked Brazilian Pineapple
Description
The recipe starts by cutting a peeled and cored large pineapple into spears and coating them evenly with a blend of brown sugar and ground cinnamon. The spears rest in this sugary-spiced marinade to absorb flavor before baking on a foil-lined tray with cooking spray. Small cubes of cold butter melt over the baking pineapple, creating a caramelized, glossy coating throughout a 24 to 30-minute bake, flipping and basting midway to cook evenly.
The flavor balances the pineapple’s natural sweetness and acidity with deep caramel notes, softened texture, and warm cinnamon spice. The butter adds richness and helps develop a silky glaze as it cooks. The tender pineapple spears develop lightly browned edges that enhance sweetness.
This preparation also includes alternate grilling methods for pineapple rings, spears, or chunks, either directly on the grate or in a pan. Cooking times vary but generally result in softened, lightly charred pineapple often basted multiple times with the sugar mixture to intensify flavor.
This recipe yields a richly flavored and tenderly cooked pineapple that can be served warm as a dessert or alongside barbecue dishes. The caramelized coating and subtle cinnamon contribute additional depth beyond fresh pineapple alone.
Ingredients
- 1 large pineapple peeled, cored and cut into spears
- 1 cup brown sugar packed
- 1-3 teaspoon cinnamon more or less to taste, ground
- 2-4 tblsp butter COLD, cubed
- cooking spray
NEEDED FOR GRILL
- disposable or metal pan to hold your pineapple if desired for best results
- butter or cooking spray to grease pan, extra
- vegetable oil for your grill
Instructions
- Get out and measure your ingredients.
- Decide how you want to cut your pineapple; sliced, spears or chunks.
Marinate the Pineapple in Resealable Bag
- Combine brown sugar and cinnamon in a large resealable bag.
- Add the pineapple spears and close the bag tightly.
- Shake it so that the cinnamon and brown sugar completely coat the spears. Press sugar mixture onto spears as you remove from bag.
OR Use Shallow Plate or Bowl
- Combine brown sugar and cinnamon in a bowl.
- Toss pineapple in sugar.
- Lay them on a tray and repeat until all are coated.
PINEAPPLE IN THE OVEN
- Preheat oven to 400 degrees. Prepare a rimmed baking sheet with tin foil and a light coating of cooking spray. Set aside.
- Place coated pineapple on prepared baking sheet in a single layer. Place tiny butter cubes across the top of the pineapple spears.
- Bake for 12 to 15 minutes or so, then flip each piece over with tongs and baste with the sugary mixture for another 12 to 15 minutes.
- Total cooking is 25-30 minutes and the baked pineapple will be juicy and bubbly.
PINEAPPLE ON THE GRILL
- You may need a metal or disposable pan for best results but the choice is yours. I always use one.
- Wipe and clean your grill.
- Completely oil your cooking grate. Grab tongs and squeeze a bunch of paper towel together. Dip paper towel in vegetable oil and rub on top of each grate repeatedly.
- Turn burners on high, cover, and heat your grill until hot; about 15 minutes.
- Reduce all of your burners to medium heat.
- Dump contents of resealable bag into your pan. Include all of the brown sugar mixture, teriyaki or oil.
- Using a brush or even a spoon; adjust, brush or flip pineapple until well-coated.
- Serve and enjoy every bite!
Notes
- When grilling pineapple rings, cook directly on a lightly oiled grill for 3 to 5 minutes per side until softened and charred.
- For spears, grill covered for 2 to 3 minutes per side or cook in a pan for 7 to 10 minutes, flipping often.
- Chunks can be grilled on skewers or cooked in a pan, turning several times to ensure even cooking and caramelization.
- Brush or baste the pineapple frequently with the sugar-cinnamon mixture during grilling for enhanced flavor and juiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 84g | 28% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 25mg | 1% |
| Potassium | 332mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 76g | 152% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 108mg | 120% |
| Calcium | 89mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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