Pineapple, Glazed Recipe

Prepare the pineapple

Trim the top and bottom of the pineapple and stand it upright on a cutting board. Slice off the skin in vertical strips, removing eyes as needed. Cut the pineapple into 1/2-inch thick rounds. If desired, use a small round cutter or a paring knife to remove the core from each ring. Pat slices dry with paper towels.

Preheat pan or grill

Place a large heavy skillet (cast iron preferred) over medium heat and let it heat for 3 minutes until hot but not smoking. Alternatively, preheat a grill to medium-high (about 375–425°F / 190–220°C). Lightly oil the pan or grill grates to prevent sticking.

Make the glaze

In a small saucepan over medium heat, melt the butter. Add the packed brown sugar and stir until sugar dissolves and mixture begins to bubble gently, about 1–2 minutes. Whisk in the honey, lime juice, vanilla extract, ground cinnamon, and kosher salt. Continue to cook, stirring, for another 1–2 minutes until glossy and slightly thickened. If using rum, remove the pan from heat and carefully stir in the rum (or add and flambé with caution). Keep warm.

Glaze and cook the pineapple

Working in a single layer, arrange pineapple slices in the hot skillet or on the grill. Brush the top side with the warm glaze. Cook for 2–3 minutes until caramelized and golden on the bottom. Flip each slice, brush the other side generously with glaze, and cook 1.5–2 minutes more until caramelized and heated through. Baste once more with glaze before removing from heat.

Finish

Transfer glazed pineapple to a serving plate, spoon any remaining warm glaze over the slices. Let rest 1 minute so glaze sets slightly. Taste and adjust with a squeeze of lime juice if desired.

Arrange glazed pineapple on a platter or individual plates. Sprinkle toasted coconut flakes over the top and tuck mint leaves around the fruit. Serve with lime wedges on the side. Glazed pineapple can be enjoyed warm or at room temperature; it pairs well with vanilla ice cream, coconut cream, or yogurt.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Rewarm gently in a skillet over low heat, spooning glaze over slices to recoat.