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.
When you’re not in Hawaii, bring Hawaii to yourself and this 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.
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.
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.
Gratineed Pineapple
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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