Pina Asada

READY IN: 25mins
Recipe by Chef Kate

Sometimes you can get this as street food in Latin America. Sometimes it is combined with Natilla De Pina (Pineapple Custard) for a very elegant dessert--with the custard filling the center of the pineapple ring and fresh mint garnishing the plate.

Top Review by Sassy in da South

Quick and easy, particularly if you use the canned pineapple slices, which I did. I'm sure that with fresh pineapple it would be even better. Even though others might feel this was overly sweet, I thought it was just right for me. I served these warm straight from the oven and was hoping for leftovers, which I didnt get! Made for ZWT4.

Ingredients Nutrition

Directions

  1. Pre-heat the broiler (this can also be made on an outdoor grill).
  2. Using a large, sharp knife, cut off the leaves of the pineapple; slice a bit off the base so as to make it steady; and then, slicing from top to bottom on the bias, remove as much of the 'eyes' as possible.
  3. Turn the pineapple on its side and slice it into 1/2" rounds.
  4. Using a paring knife or a biscuit cutter, core the slices.
  5. Arrange the pineapple rings on a sheetpan covered with foil.
  6. Or, drain a can of pineapple rings and place them on the sheet pan lined with foil--but it won't be as much fun.
  7. In a small bowl, mix the remaining ingredients together.
  8. Brush the pineapple with half the mixture and broil it for about two minutes.
  9. Carefully turn the slices, coat the second side with the glaze and broil that side until carmelized and bubbly.
  10. Enjoy!

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