It was tropical breakfast time at my place, even though it was dreary outside and spring has barely sprung, I snagged a few sweet smelling pineapples and wanted to use us some of the multiple bags of (different varieties) of shredded dried coconut. Don't forget to use coconut milk in these coconut pancakes and top the whole thing with leftover glazing syrup. The pineapple get warm, soft and even sweeter in the over with beautiful caramelized ends. And keep in mind, every thing an oven can do a barbecue can do better. I am planning on bringing a marinated dish of pineapple to grill up at a party this weekend. Some beautiful grill marks, extra caramelized edges and a touch of smokiness would be lovely on these pineapple spears. They could be sliced up for burgers, or served with ice cream for a quick outdoor dessert.Honey Roasted Pineapple adapted from Bon Appetit
Makes 4 servings
1/2 cup brown sugar
1/2 cup orange juice
3 tablespoons honey
1 medium ripe pineapple, peeled, cored and cut lengthwise into 8 wedges
1/4 cup creme fraiche or yogurt
1. Preheat oven to 450 degrees fahrenheit. Line a large rimmed baking sheet with parchment paper.
2. Stir first three ingredients in a large bowl until sugar dissolves. Add pineapple; toss to coat. Let marinate tossing occasionally, for about 1o minutes.
3. Place pineapple, one flat side down on the prepared sheet; reverse marinade.
4. Roast pineapple for 15 minutes. Turn, brush with marinade, and roast until tender and caramelized, 10-15 minutes.
5. Let cool slightly, divide up among plates spoon yogurt alongside and drizzle with remaining marinade.