Prep 15 mins
Cook 10 mins
This is an easy and healthy dessert alternative. In the Caribbean, the crema in this recipe is called Crema Centro Americana or Natilla. Buy the unsalted version. If you can't find it in U.S. grocery stores, you can substitute Mexican Crema or sour cream or low-fat cream cheese if necessary. The pineapple and crema stand alone as a dessert, but you can also chop the finished pineapple into chunks and serve it over ice cream. Yum!
- 1 lime, zested and juiced (divided use)
- 2 tablespoons honey, divided use
- 2 pinches ground cinnamon (divided use)
- 1 pinch nutmeg, freshly grated
- 1 tablespoon powdered sugar
- 1 cup sour cream (or Mexican Crema or low-fat cream cheese)
- 2 teaspoons butter
- 1 fresh pineapple, cut into 8 long wedges, skin and core removed
- Mix the lime juice and half the lime zest with 1 tbsp honey, a pinch of cinnamon and nutmeg. Set aside.
- Stir the powdered sugar and a pinch of cinnamon into the Natilla or sour cream. Set aside.
- Heat the butter and remaining honey in a non-stick frying pan until melted. Add the pineapple and cook over a high heat for 8 mins, turning until caramelized.
- Pour in the spiced lime sauce and let bubble for a few moments, tossing the pineapple to glaze in the sauce.
- Serve immediately, sprinkled with the remaining lime zest and accompanied by a dollop of the cinnamon crema.