I got this recipe idea from Brazilian restaurant I don’t grill much so I baked it instead. This dish works as a breakfast, dessert, or side dish. My husband ate his with vanilla ice cream. Since the rest of us are avoiding dairy, I would serve everyone else’s with coconut milk based ice cream. (Keep your eyes open for the recipe.)
My adventurous big brother actually grilled his and it came out great. It was juicy and it looked cool!
I used 2 pineapples. I could have used 3 because it went so fast.
Basic directions for cutting a pineapple:
- rinse the whole thing
- cut off the top, then the bottom
- cut the pineapple into eighths
- cut the hard core from front of each eighth
- cut the peel off of the back of each piece
- bake as spears or as smaller slices (I like spears because they are quick and simple.)
I purchase cinnamon from the Cinnabon shop, it’s the best quality I’ve ever had. I highly recommend it. I sprinkled on lots of cinnamon. (I’d add at least 2 teaspoons.) How much you actually use is up to you.
In the restaurant’s version they just use cinnamon, but in my experience not all pineapples are equal and there is always room for improvement, so I used maple syrup. (I am not a big fan of sugar, so I try to use as little as possible.) I tossed the ingredients together in a large bowl.
I then used about 2 tbsp of maple syrup to enhance the sweetness and wow was it good!
Bake at 400 degrees for about 45min - 1hr you’ll know when its about done because you can really smell the aroma.