Serves: 4
Total Calories: 73
1. Cut about 1 inch off the top and bottom of the pineapple with a sharp heavy knife. Stand the pineapple on a flat work surface and with a smaller sharp knife, cut off the peel, a strip at a time, from top to bottom. Then, with a paring knife, dig out any "eyes" from the flesh. Turn the pineapple on its side and cut into 1-inchthick slices.
2. Place the oven rack about 6 inches below the broiler unit. Preheat the broiler. Put the pineapple on a baking sheet. Brush the slices with melted butter.
3. Broil the pineapple until lightly browned, 5 to 6 minutes. Turn the slices over and brush with melted butter. Broil the second side until just starting to brown, 3 to 4 minutes. Sprinkle the slices lightly with brown sugar, and broil until the sugar melts, 1 to 2 minutes. Cut the pineapple rounds into bite-size (about 1-inch) pieces. Discard the core. Divide the pieces among 4 serving plates or small dessert bowls. Serve warm.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Broiled Pineapple recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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