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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Gratineed Pineapple Recipe

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This recipe for Gratineed Pineapple is from Department of Anesthesia and Operative Services Recipe Book 2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• ½ cup shredded sweetened coconut
• ½ cup crushed gingersnap cookies
• ½ cup chopped macadamia nuts
• ½ cup sweetened condensed milk
• 2 tablespoons dark rum
• 1 large pineapple, leaves intact, halved lengthwise
Directions:
Directions:
Stir together coconut, gingersnap cookies and macadamia nuts. Set aside.
2. Whisk together sweetened condensed milk and dark rum. Set aside.
3. With a sharp knife slice the pineapple in half with leaves intact. Cut the core from each pineapple half and discard. This does not have to be perfect looking as it will be covered up. Arrange pineapple halves skin side down on a rimmed baking sheet. Drizzle with half of the sweetened condensed milk mixture. Sprinkle with coconut mixture. Drizzle with the remaining milk mixture.
4. Bake at 350 degrees for 10-15 minutes or until golden brown. The longer this is in the oven the better. Keep in until coconut and nuts are browned well but not burned. I baked mine for 25 minutes and I watched it very carefully. I like the pineapple hot and bubbly.
5. Serve warm with a knife and fork.

 

 

 

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