Brown sugar and curry–glazed pineapple
Serve these delicious pineapple rings as an accompaniment to grilled or broiled ham steaks, chicken, or fish. Or enjoy a ring when your sweet tooth is aching for a sweet snack or dessert. We think fresh pineapple is best here, but if canned pineapple is more convenient, select sliced pineapple packed in natural juices. Be sure to pat the canned pineapple with paper towels to remove the excess moisture. This will help the sugar coating caramelize and stick to the fruit. If you don't care for curry, try other warm spice blends here—American pumpkin pie spice, Chinese five-spice powder, Jamaican jerk seasoning, or French quatre epices.
Packed brown sugar
1 tsp, at room temperature
6 slice(s), fresh, cut 1/2-inch-thick
- Combine the sugar, butter, and curry powder in a small bowl until blended. Spread the mixture on both sides of each pineapple slice.
- Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the pineapple slices and cook until fragrant and browned, 1–2 minutes. Flip and cook the second sides until browned, about 1 minute. Yields 2 pineapple slices per serving.