Pina Asada

"Sometimes you can get this as street food in Latin America. Sometimes it is combined with Recipe #170308 for a very elegant dessert--with the custard filling the center of the pineapple ring and fresh mint garnishing the plate."
photo by kiwidutch photo by kiwidutch
photo by kiwidutch
Ready In:




  • Pre-heat the broiler (this can also be made on an outdoor grill).
  • 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.
  • Turn the pineapple on its side and slice it into 1/2" rounds.
  • Using a paring knife or a biscuit cutter, core the slices.
  • Arrange the pineapple rings on a sheetpan covered with foil.
  • 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.
  • In a small bowl, mix the remaining ingredients together.
  • Brush the pineapple with half the mixture and broil it for about two minutes.
  • Carefully turn the slices, coat the second side with the glaze and broil that side until carmelized and bubbly.
  • Enjoy!

Questions & Replies

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  1. 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.
  2. Sweet and syrupy good. I did this with chunks of pineapple rather than slices, in the broiler. The quantities of the recipe ingredients were in proportion for me. This is quite sweet. I think if you did an entire large pineapply, it would be more like 8-10 servings.
  3. Obviously personal taste is EVERYTHING... others adored this and yet we found that it didn't work for us. It was really too sweet and too buttery (even though I tried to drain it off a bit) I used a decent sized fresh pineapple and followed the directions as stated. Four adults ( DH, 2 guests and myself) tried it and all tried to be polite, we chalked this one up to experience... C'est la vie, what is a total hit for one person sometimes really doesnt do it for another, what a pity becuase I adored the ingredient list. Please see my Rating System: sadly 2 stars for us... I hate to give a low review but hope that you appreciate the honesty. It's always good to try. PLEASE DO try this for yourself, obviouly this IS a hit with others. Thanks!
  4. Very tasty and very easy! We made these in the RV (using canned pineapple) and cooked it in a pan on the stove and topped them with vanilla ice cream!
  5. Oh so good! I made this for a simple dessert today using tinned pineapple slices, in honour of my cap'n, Chef Kate, for the Zaar World Tour. This really was perfect!


<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
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