Pina Asada

Recipe by Chef Kate
READY IN: 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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