Pineapple, Star Anise, Cinnamon Recipe

Prepare pineapple

Trim the top and bottom of the pineapple. Stand it upright on a cutting board and slice away the skin in vertical strips with a sharp knife, removing any remaining 'eyes' with the tip. Cut the pineapple into 6-8 thick rings (about 1/2–3/4 inch) and use a small round cutter or knife to remove the core from each ring. Reserve any trimmings for another use or to add to the poaching liquid for extra flavor.

Make poaching syrup

In a wide saucepan or skillet large enough to hold the pineapple rings in a single layer, combine the water, granulated sugar, and brown sugar. Stir over medium heat until the sugars dissolve. Add the lemon juice, star anise, cinnamon sticks, and cloves. Bring the mixture to a gentle simmer, not a rolling boil, and let it simmer for 5 minutes to infuse the spices.

Poach pineapple

Reduce heat to low and gently add the pineapple rings to the spiced syrup in a single layer. Cover partially with a lid so steam can escape and poach for 8–12 minutes, turning the rings once halfway through, until the pineapple is tender but still holds its shape. Total time will vary with thickness and ripeness. Test a piece: it should be translucent and yielding when pierced with a knife.

Finish poaching

Remove the pan from heat and stir in the vanilla extract. Let the pineapple sit in the warm syrup for 10 minutes to continue absorbing flavor. Use a slotted spoon to transfer the rings to a plate. Reserve the syrup for glazing.

Reduce syrup

Return the poaching liquid to medium-high heat and simmer until slightly thickened and glossy, about 6–8 minutes. If you prefer a thicker glaze, simmer a bit longer. Taste and adjust sweetness with a little more sugar or a squeeze of lemon if desired. Remove and discard the star anise, cinnamon sticks, and cloves (or strain the syrup through a fine sieve).

Sear and glaze (optional)

For a caramelized finish, heat an oven-safe skillet or nonstick pan over medium-high heat and melt the butter. Add the pineapple rings in a single layer and sear 1–2 minutes per side until golden. Spoon 1–2 tablespoons of the reduced syrup over each ring during the last minute to glaze. Alternatively, skip searing and simply brush the syrup onto the rings.

Plate and garnish

Arrange 2 pineapple rings per serving on plates. Drizzle with additional reduced syrup or maple syrup/honey. Sprinkle a small pinch of sea salt over the pineapple to lift the flavors and add a few fresh mint leaves. Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of Greek yogurt if using.

Storage

Store any leftover pineapple and syrup in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave; refresh glaze by warming syrup and spooning over fruit.