Best 2 Caribbean Baked Pineapple Recipes
When it comes to tropical flavors, nothing beats the vibrant and sweet taste of pineapple. Originating in South America, this juicy fruit has become a staple ingredient in many Caribbean cuisines, adding a burst of tropical sunshine to both savory and sweet dishes. Whether you're looking for a refreshing summer treat or a unique way to elevate your next meal, Caribbean baked pineapple is a delightful recipe that will transport you to the heart of the islands with its tantalizing aromas and delectable flavors.
Check out the recipes below so you can choose the best recipe for yourself!
CARIBBEAN BAKED PINEAPPLE
Grown only in the New World tropics, pineapples belong to the bromeliad family. Bromeliads are epiphytes, or air plants, which means they absorb water and nutrients from their environment through microscopic hairs at the base of their leaves.Their roots function only as an anchoring support. It takes 13 to 18 months for a pineapple to mature. From "The Florida Keys Cookbook" and posted for ZWT5.
Provided by kitty.rock
Categories Pineapple
Time 30m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F Remove all but about 1 inch of green leaves from top of pineapple. Cut pineapple in half lengthwise. With a serrated knife, carefully cut around the perimeter of each half pineapple. With a large serving spoon, carefully scoop out pineapple, separating it from the shell - be sure to keep the shell intact.
- Cut the flesh (not the shell) of each half pineapple in half again, lengthwise. Cut out the tough inner core. Cut the pineapple in 1-inch bite-size pieces (about 3 cups). Drain one pineapple shell on paper toweling. Discard the other shell.
- Melt 4 tablespoons butter in a large skillet over medium-high heat. Add pineapple, lime segments, sugar and red pepper flakes. Cook for 5 minutes, stirring frequently. Transfer pineapple mixture, including all butter, to pineapple shell. Set aside.
- Melt remaining 4 tablespoons butter in a medium skillet over medium-high heat. Add breadcrumbs and saute, stirring frequently, until crumbs are toasted and browned. Top pineapple with tasted breadcrumbs.
- Place pineapple shell in an appropriately sized baking dish. Bake for 12 to 15 minutes. (You can prepare this recipe early in the day, cover with plastic wrap and refrigerate until baking. Bake for 20 to 25 minutes.).
- NOTE: In the tropics, fruit is quite often cooked like a vegetable and served as a side dish. If you want an even more peppery kick to this dish, add 1/8 teaspoon cayenne pepper to the breadcrumb-butter mixture.
HAITIAN BAKED PINEAPPLE (CARIBBEAN)
Okay - so I haven't made this yet...but it looks very interesting . I found this in a 1960 cookbook called Menus for Entertaining by Juliette Elkon and Elaine Ross.
Provided by Acerast
Categories Pineapple
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Remove top rack and place bottom rack on lowest level of oven; preheat oven to 350°F.
- Carefully cut the top from the pineapple without spoiling the frond, and remove the pulp from inside the top, reserving the pulp in a bowl.
- With a grapefruit knife, remove the core and the pulp from the rest of the pineapple, taking care to leave 1/4 inch layer on the inside of the rind to keep juices from running out while baking.
- Place the frond in water to cover, to soak in preparation for baking.
- Slice the banana thinly, dice the pineapple pulp; combine in a bowl with the 1/4 cup sugar.
- Pour the rum into a heatproof bowl or saucepan.
- Ignite the rum and when flame subsides, pour over the fruit mixture and stir gently.
- Place the empty pineapple bottom upright into a baking dish.
- Fill the pineapple bottom with the fruit.
- Remove the frond from the water and cover it with aluminum foil.
- Secure the top of the pineapple to the bottom with toothpicks.
- Bake the pineapple, standing upright, for 25 minutes.
- Remove the foil from the fronds and serve hot.
Tips:
- Choose ripe pineapple: Select a pineapple that is heavy for its size, has a golden yellow color, and gives a little when gently squeezed.
- Remove the pineapple's core: Use a sharp knife to cut off the top and bottom of the pineapple, then use a pineapple corer to remove the core. Be careful not to cut too deeply, as this can remove too much of the fruit.
- Cut the pineapple into chunks: Cut the pineapple into 1-inch thick slices, then cut each slice into chunks. You can also use a pineapple cutter to make this process easier.
- Marinate the pineapple: Combine brown sugar, spices, and butter in a bowl. Toss the pineapple chunks in the marinade and let them sit for at least 30 minutes, or up to overnight.
- Bake the pineapple: Preheat your oven to 350°F (175°C). Spread the pineapple chunks in a single layer on a baking sheet. Bake for 30-40 minutes, or until the pineapple is tender and caramelized.
- Serve the pineapple: Serve the baked pineapple warm or at room temperature. It can be enjoyed on its own, or as a topping for ice cream, yogurt, or pancakes.
Conclusion:
This Caribbean Baked Pineapple recipe is an easy and delicious way to enjoy this tropical fruit. The pineapple is marinated in a flavorful mixture of brown sugar, spices, and butter, then baked until it is tender and caramelized. The result is a sweet and tangy treat that can be enjoyed on its own or as a topping for other dishes. So next time you're looking for a simple and delicious dessert or snack, give this recipe a try.
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