Reviews (2) Add Rating & Review 18 Ratings 5 star values: 4 4 star values: 1 3 star values: 2 2 star values: 4 1 star values: 7 Martha Stewart Member Rating: 5 stars 05/24/2018 I enjoy making this for parties as it's a beautiful presentation. The combination of coconut, macadamia nuts and rum on pineapple is such a classic. Trader Joe's sells organic sweetened condensed milk in a squeeze bottle which works perfect for this. And cooking with booze is one of my favorite things.... I even put some in the food sometimes like here - dark RUM is a great addition. I've done this without for baby showers and it's still good. Yes, cutting the pineapple takes some patience and caution but it's worth it. First, trim the ugly leaves off and strange ones at the bottom using scissors. I use a large knife, stab the center to cut in half, then push the rest of the way down towards the leaf end and push hard to get a clean cut. Then, cut in half again starting at the bottom first then moving down towards the leaf end. Then with a paring knife, carefully cut the pineapple scooping it out along the skin. Remove core with that big knife, put pineapple back in the shell, pare down the center and then crosswise into small pieces. The rest is pretty self explanatory. I'd recommend processing the cookies and nuts together then a quick few pulses to the coconut so the topping is evenly chopped in the food processor. The smell as this cooks is amazing and again it is beautiful and delicious! Martha Stewart Member Rating: 5 stars 05/24/2018 Festive and fun!
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Gallery Gratineed Pineapple Recipe Summary Servings: 4
Ingredients Ingredient Checklist 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 tablespoons dark rum 1 large ripe pineapple, leaves intact, quartered lengthwise
Gallery Gratineed Pineapple
Recipe Summary Servings: 4
Gallery
Gratineed Pineapple
Gratineed Pineapple
Gratineed Pineapple
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
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 tablespoons dark rum 1 large ripe pineapple, leaves intact, quartered lengthwise
Directions
Preheat oven to 350 degrees. Stir together coconut, cookie crumbs, and nuts; set aside. Whisk together sweetened condensed milk and rum; set aside.
Cut core from each pineapple quarter; discard. Cut between skin and flesh of each quarter to separate. Arrange, skin sides 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 until heated through and golden brown, 10 to 12 minutes. Serve warm.
Reviews (2)
Add Rating & Review 18 Ratings 5 star values: 4 4 star values: 1 3 star values: 2 2 star values: 4 1 star values: 7
Martha Stewart Member Rating: 5 stars 05/24/2018 I enjoy making this for parties as it's a beautiful presentation. The combination of coconut, macadamia nuts and rum on pineapple is such a classic. Trader Joe's sells organic sweetened condensed milk in a squeeze bottle which works perfect for this. And cooking with booze is one of my favorite things.... I even put some in the food sometimes like here - dark RUM is a great addition. I've done this without for baby showers and it's still good. Yes, cutting the pineapple takes some patience and caution but it's worth it. First, trim the ugly leaves off and strange ones at the bottom using scissors. I use a large knife, stab the center to cut in half, then push the rest of the way down towards the leaf end and push hard to get a clean cut. Then, cut in half again starting at the bottom first then moving down towards the leaf end. Then with a paring knife, carefully cut the pineapple scooping it out along the skin. Remove core with that big knife, put pineapple back in the shell, pare down the center and then crosswise into small pieces. The rest is pretty self explanatory. I'd recommend processing the cookies and nuts together then a quick few pulses to the coconut so the topping is evenly chopped in the food processor. The smell as this cooks is amazing and again it is beautiful and delicious! Martha Stewart Member Rating: 5 stars 05/24/2018 Festive and fun!
Reviews (2)
Add Rating & Review 18 Ratings 5 star values: 4 4 star values: 1 3 star values: 2 2 star values: 4 1 star values: 7
Add Rating & Review
18 Ratings 5 star values: 4 4 star values: 1 3 star values: 2 2 star values: 4 1 star values: 7
18 Ratings 5 star values: 4 4 star values: 1 3 star values: 2 2 star values: 4 1 star values: 7
18 Ratings 5 star values: 4 4 star values: 1 3 star values: 2 2 star values: 4 1 star values: 7
5 star values: 4 4 star values: 1 3 star values: 2 2 star values: 4 1 star values: 7
Martha Stewart Member Rating: 5 stars 05/24/2018 I enjoy making this for parties as it's a beautiful presentation. The combination of coconut, macadamia nuts and rum on pineapple is such a classic. Trader Joe's sells organic sweetened condensed milk in a squeeze bottle which works perfect for this. And cooking with booze is one of my favorite things.... I even put some in the food sometimes like here - dark RUM is a great addition. I've done this without for baby showers and it's still good. Yes, cutting the pineapple takes some patience and caution but it's worth it. First, trim the ugly leaves off and strange ones at the bottom using scissors. I use a large knife, stab the center to cut in half, then push the rest of the way down towards the leaf end and push hard to get a clean cut. Then, cut in half again starting at the bottom first then moving down towards the leaf end. Then with a paring knife, carefully cut the pineapple scooping it out along the skin. Remove core with that big knife, put pineapple back in the shell, pare down the center and then crosswise into small pieces. The rest is pretty self explanatory. I'd recommend processing the cookies and nuts together then a quick few pulses to the coconut so the topping is evenly chopped in the food processor. The smell as this cooks is amazing and again it is beautiful and delicious! Martha Stewart Member Rating: 5 stars 05/24/2018 Festive and fun!Martha Stewart Member
Rating: 5 stars 05/24/2018
I enjoy making this for parties as it’s a beautiful presentation. The combination of coconut, macadamia nuts and rum on pineapple is such a classic. Trader Joe’s sells organic sweetened condensed milk in a squeeze bottle which works perfect for this. And cooking with booze is one of my favorite things…. I even put some in the food sometimes like here - dark RUM is a great addition. I’ve done this without for baby showers and it’s still good. Yes, cutting the pineapple takes some patience and caution but it’s worth it. First, trim the ugly leaves off and strange ones at the bottom using scissors. I use a large knife, stab the center to cut in half, then push the rest of the way down towards the leaf end and push hard to get a clean cut. Then, cut in half again starting at the bottom first then moving down towards the leaf end. Then with a paring knife, carefully cut the pineapple scooping it out along the skin. Remove core with that big knife, put pineapple back in the shell, pare down the center and then crosswise into small pieces. The rest is pretty self explanatory. I’d recommend processing the cookies and nuts together then a quick few pulses to the coconut so the topping is evenly chopped in the food processor. The smell as this cooks is amazing and again it is beautiful and delicious!
Rating: 5 stars
Festive and fun!
All Reviews for Gratineed Pineapple
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Gratineed Pineapple
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
