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Gratineed Pineapple + VIDEO

If you are looking for a delicious dessert for two, this Gratineed Pineapple is a fun treat filled with tropical flavors. You can’t beat the presentation on this one.


I can’t tell you how much I love Hawaii.  It has been our go to place for needed rest and relaxation.

However, the costs of putting in a vineyard do not warrant spending a small fortune in Hawaii this year.  My dreams of a tropical vacation have been trumped by the purchase of pressure tanks, well pumps, fencing, electrical generators, survey reports and concrete slabs.  It’s so romantic isn’t it?

So since I can’t go to Hawaii I needed to bring Hawaii to me. The Gratineed Pineapple does just the trick. This is absolutely one of the most heavenly desserts I have made. It’s the next best thing to a Pina Colada and the presentation is quite impressive.

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I think it would make a perfect Valentine’s Day dessert. The warm gooey flavors of coconut, gingersnaps and macadamia nuts meld together with the pineapple making this dessert very islandy (that’s a word right?).

With the availability of sweet pineapple all year round, why not brighten up your winter with this yummy treat. If this dessert does not tickle your fancy, you might want to give this Grilled Glazed Pineapple a try or my No Bake Hawaiian Dream Dessert Cups.

How to Pick a Ripe Pineapple: Just pull on the green leaves.  If they come out easily, it’s ripe.

Let’s make it together…


Here’s what you will need: Fresh pineapple, gingersnaps, sweetened condensed milk, macadamia nuts, sweetened shredded coconut and dark rum.


Stir together 1/2 cup shredded sweetened coconut, 1/2 cup crushed gingersnap cookies and 1/2 cup chopped macadamia nuts. Set aside.


Whisk together 1/2 cup sweetened condensed milk and 2 Tablespoons dark rum. Set aside.


With a sharp knife, slice the pineapple in half with leaves intact.


Cut the core from each pineapple half and discard. This does not have to be perfect looking as it will be covered up.


Arrange pineapple halves skin side down on a rimmed baking sheet. Drizzle with half of the sweetened-condensed-milk-mixture. 


Sprinkle with coconut mixture.


Drizzle with the remaining sweetened-condensed-milk mixture. Bake at 350 degrees for 10 to 16 minutes or until golden brown. I feel the longer this is in the oven the better. Keep in until coconut and nuts are browned well but not burned.


When it comes out of the oven, there will be a nice crunchy-syrupy topping on the pineapple.


Serve warm with a knife and a fork.  It is absolutely delicious.


I am going to make this again very, very soon.


Don’t miss out.

The perfect over the top dessert for two
Enjoy!

There are so many delicious ways to enjoy pineapple! If you want to start your day with this delicious fruit, give this Pineapple Banana Smoothie a try or this Kale Pineapple Smoothie sounds perfect too. I would never turn down a bowl of this Pineapple Mango Sorbet or a slice of this Practically Perfect Pineapple Cake. Pineapple Nilla Dip also sounds like a very good idea and I’d serve them right alongside these Pineapple Coconut Bars just for fun.


Print Recipe

Gratineed Pineapple

Recipe from: | Serves: 4

Ingredients

  • 1/2 cup shredded sweetened coconut
  • 1/2 cup crushed gingersnap cookies
  • 1/2 cup chopped macadamia nuts
  • 1/2 cup sweetened condensed milk
  • 2 Tablespooons dark rum
  • 1 large ripe pineapple, leaves intact, halved lengthwise

Directions

  • Stir together coconut, gingersnap cookies and macadamia nuts. Set aside.
  • Whisk together sweetened condensed milk and dark rum. Set aside.
  • With a sharp knife, slice the pineapple in half with leaves intact. Cut the core from each pineapple half and discard. This does not have to be perfect looking as it will be covered up. Arrange pineapple halves skin side down on a rimmed baking sheet. Drizzle with half of the sweetened-condensed-milk-mixture. Sprinkle with coconut mixture. Drizzle with the remaining sweetened-condensed-milk mixture.
  • Bake at 350 degrees for 10 to 16 minutes or until golden brown. I feel the longer this is in the oven the better. Keep in until coconut and nuts are browned well but not burned.
  • Serve warm with a knife and a fork.

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Comments

  1. I bet everyone’s eyes popped out when you pulled this one out the oven…I am so going to try this …..we are really in the middle of summer and pineapples are available in heaps…Thanks for sharing, Cathy!

    Reply

  4. I must confess…I pretend it eat all your wonderful food while reading your descriptive posts…it’s like cheating without the guilt and calories…

    This one has a ll my favorite ingrdients.

    Marlene

    Reply

  10. Cathy – stupid question, BUT…I hate Rum. Any kind of Rum, and for some reason, it hates me right back. Even cooked rum. Can this be omitted without totally ruining the taste? The hubby was reading this over my shoulder this morning and REALLY wants me to make this, but if possible, whilst he doesn’t really care about the rum, I would like to leave it out.

    I can’t wait to make this. I bet it smells HEAVENLY too!

    Reply

  13. I have half the battle won! I live on an island! No pineapples grown here, but I can make a trip to the grocery store and pick one up. It is indeed a very islandy treat that I might try in the near future. Right now we are having rather cold temperatures and I am going to try the sweet potato and sausage soup instead today. The photos of that split pineapple with all that toasted coconut on top is perfect, what a great presentation! I suppose you got that idea from Hawaii?? Did you notice that Hawaii is having tsunami threat today? The surfers are loving it.

    Reply

  16. Auds asked my question already – due to an indiscretion in my youth, I cannot stomach even the smell of rum. Can you replace it with something else because otherwise, I just want to jump right into the computer, this looks so good.

    Reply

  30. Oh Cathy this looks heavenly. I love Hawaii too, north shore is my fav place to hang and surf for sure.
    Such sunny pineapple pictures on such a dreary cold ARTIC day here.

    Reply

  32. Pineapple is very close to a perfect food in my book. Sweet but not too much so, and not too fattening. And I’ve never been to Hawaii. I have an unnatural fear of small land masses, by which I mean “smaller than a continent!”

    Reply

  33. oooh… ahhh… I can just imagine what this tastes like. One of my favorite desserts happens when we put a few slices of fresh pineapple on the grill. So, this is right up my alley.

    Reply

  45. Yum. Great flavor combo and beautiful presentation. This would be fun with those mini pineapples I see in the store sometimes.

    Don’t feel bad about not returning to Hawaii. I’ve never been there. With my husband worrying about our finances all of the time, I doubt I’ll ever go. At least you have memories you can cherish.

    Reply

  60. “Al-o-ha-aay, Al-o-ha-aay….” I’m going to put my grass skirt on and hula across the kitchen. Haven’t been to Hawaii since our honeymoon 19 years ago, but this could transport us there. Plus, put that extra rum in a fruity little drink and Tami is a happy girl!!
    Thanks Cathy-fantastic post as usual.

    Reply

  66. I am on Weight Watchers and was intrigued by this recipe. I entered it into my WW recipe builder and, if you sub hazlenuts for the macadamias, it’s not too bad. Of course, you only get to eat one-eighth of the pineapple with this gooey coconut concoction on it, but a little bit of heaven is worth a ton of blah, in my opinion.

    I suppose it could be lightened up a little more with fat free condensed milk, but that would inhibit the flavor I think.

    I am making this tonight, with hazelnuts. Thanks for the great idea.

    Reply

  68. Gorgeous! I have a really good feeling about the sweetened condensed milk mixed with rum. The sort of feeling that tells me all I’d need is a dark room and a spoon…

    Reply

  69. Dear God, I think I love you. This. Is. Amazing! We love fresh pineapple, but always end up eating it plain. My husband will freak out with joy when I make this for us. Believe it or not, I have a pineapple awaiting me in the kitchen. Thank you for this one!

    Reply

  80. HI, & I just saw this
    recipe on here, & thought
    to myself that I can posibly
    make this my-self. I mean it
    looks so easy to make. But WoW
    it looks so amazingly good I think
    I would like a piece of that.

    Reply

  81. The first time I got contact with Hawaiian cuisine was on my first trip to Hawaii, I didn’t want to read anything about their cuisine because I just wanted to get surprised when I got there. And I was surprised, it was the dream vacation for me, Hawaii was beautiful in every sense of the word, they don’t even need good cuisine to encourage tourism but still the food was awesome. That was the first time I tried gratineed pineapple and I can only related that with nice memories.

    Reply

  82. The first time I got contact with Hawaiian cuisine was on my first trip to Hawaii, I didn’t want to read anything about their cuisine because I just wanted to get surprised when I got there. And I was surprised, it was the dream vacation for me, Hawaii was beautiful in every sense of the word, they don’t even need good cuisine to encourage tourism but still the food was awesome. That was the first time I tried gratineed pineapple and I can only related that with nice memories.

    Reply

  85. WOW! I’ve been living in Hawaii now for 2 years and have had some pretty amazing food. This will rank as one of the top! I made it tonight for my hubby and 5 kids and everyone LOVED it. Thank you for giving us another great way to serve one of our favorite local treats – Mahalo!

    Reply

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