Fall
Warm Braised Pineapple
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5 Reviews
asbrink
April 29, 2019
This seemed like a brilliant way to make my canned pineapple chunks more interesting for the sake of pantry cleanout. I used about 1.5 20oz cans and just braised it in the juice from the cans, with the same amount of butter and sugar and one huge cinnamon stick. It was a LOT of juice and 2 hours at 300 degrees covered just created more juice from the fruit itself. To cook this down, I took off the foil and braised it uncovered at 350 degrees for another hourish until the juice had reduced down. The pineapple on top browned a bit but was super resilient--it didn't dry out at all under direct heat. If I did this again (when I do it again), I would just start it at 350 degrees uncovered to begin with to speed it up.
But the pineapple turned out DELICIOUSLY--it lost most of its fibrous texture and absorbed all the buttery, cinnamony juices. I served it warm in a puddle of hot walnut praline sauce a la Deb Perelman @ Smitten Kitchen, topped with a cold scoop of whipped Greek yogurt a la Stella Parks @ Serious Eats.
But the pineapple turned out DELICIOUSLY--it lost most of its fibrous texture and absorbed all the buttery, cinnamony juices. I served it warm in a puddle of hot walnut praline sauce a la Deb Perelman @ Smitten Kitchen, topped with a cold scoop of whipped Greek yogurt a la Stella Parks @ Serious Eats.
rmandell
September 15, 2017
I didn't have two hours so I put this in the microwave for 20 minutes. It turned out great. I sliced the pineapple into rings and put it in a glass dish with all the other ingredients listed. (I didn't have orange juice, so I substituted pineapple juice.) It turned out great.
Stef_art
July 15, 2015
Very good - I tried it last nite. Instead of the orange juice I used a mix of water and rum and instead of the cinnamon a mix of warm spices. My suggestion is to peel the pineapple before cooking. excellent easy dessert. stefano
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