¡Hola! Jalapeño's Rum-Roasted Pineapple
by Trina Hendry
Hola! It's no secret that Mexican cuisine reigns supreme in SoCal, which is why I couldn't resist the opportunity to show some Latin love to one of my favorite California-based, Mexican-inspired food blogs, ¡Hola! Jalapeño, and one of the yummiest dessert recipes on the Internet - a Rum-Roasted Pineapple!!!
¡Hola! Jalapeño was created by Kate Ramos, a chef, food editor and recipe developer, as an outlet to share her love of Mexican food, culture and cooking with the world, while teaching her kids about her husband's Mexican heritage. Her recipes showcase the simple, healthy and fresh cooking that is at the root of this delectable cuisine (as well as California's), combining authentic ingredients, like pineapple, with modern preparations.
The pineapple has been a sweet and succulent symbol of Mexico since forever, having been widely cultivated by the Maya, who recognized them as a valuable source of nutrition and added them, along with other tropical fruits, to their corn-based diet. Today, pineapple remains a popular staple in Mexican dishes, both savory and sweet.
When I stumbled upon Kate's recipe for a Rum-Roasted Pineapple (she had me at rum, btw), I knew I had to share this mouthwatering dessert with all of you! I am not a fan of sweets typically but I think that's why I love this dessert so much. Doused in rum and topped with a mixture of sweet coconut, crushed gingersnap cookies, and crunchy macadamia nuts, this tangy pineapple dessert is not overly sweet, and dare I say, maybe even a touch savory. Si por favor!
MAKES 2 SERVINGS
PREP TIME: 15 minutes
COOK TIME: 10-12 Minutes TOTAL TIME: 25-27 minutes
1/4 cup shredded sweetened coconut
1/4 cup crushed gingersnap cookies
1/4 cup chopped macadamia nuts
1/4 cup canned coconut milk
1 tablespoon dark rum
1/2 ripe pineapple, cut in half lengthwise
Heat oven to 350°F. Combine coconut, cookie crumbs, and macadamia nuts and set aside.
Whisk together coconut milk and rum.
Remove core from each pineapple quarter and discard.
Arrange pineapple quarters skin-side down on a parchment-lined baking sheet and brush with half the rum mixture.
Cover each quarter with half of the coconut mixture; pressing to adhere.
Drizzle the remaining rum mixture over the pineapple quarters and place in oven.
Roast until coconut is toasted and pineapple is warmed through, about 10-12 minutes. Serve immediately with ice cream if desired.