Name: Rum-Glazed Roasted Pineapple
Total time: PLACEHOLDER
Ingredients: 2 tablespoons unsalted butter; 1 pineapple , peeled, cored, and cut lengthwise into 8 wedges; 1 cup plus 2 teaspoons light or dark rum; ½ cup packed (3½ ounces/99 grams) light brown sugar; ½ vanilla extract; ⅛ teaspoon salt; ⅓ cup macadamia nuts , toasted and chopped

Why This Recipe Works

We wanted to brown and caramelize the pineapple in one fell swoop, so we cut the fruit into broad wedges that would fit into a single skillet and started them browning in butter on the stovetop for instant richness. Once the wedges were slightly browned on the first side, we moved the skillet to the oven to finish roasting the fruit, flipping the wedges when the fruit had softened so it would cook evenly and caramelize. For a boozy finish, we transferred the wedges to a serving platter and built a glaze in the empty skillet. Deglazing the pan with rum picked up all the tasty pineapple bits left behind, and we added sugar for sweetness, vanilla for complexity, and a touch of butter for even more richness before reducing it to a syrupy consistency. A little extra rum stirred in at the end reinforced the sauce's flavor. To enhance our dessert's Hawaiian profile, we sprinkled toasted macadamia nuts over the pineapple for a crunchy, buttery finish.

Before You Begin

You will need a 12-inch ovensafe skillet for this recipe.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Melt 1 tablespoon butter in 12-inch ovensafe skillet over medium heat. Arrange pineapple wedges cut side down in skillet and cook, without moving, until just beginning to brown, 3 to 5 minutes.

Transfer skillet to oven and roast until pineapple is softened, about 12 minutes. Flip pineapple and continue to roast until golden brown on second side and fork slips easily in and out of pineapple, 15 to 20 minutes.

Remove skillet from oven (skillet handle will be hot); transfer pineapple to serving dish. Being careful of hot skillet handle, add 1 cup rum, sugar, vanilla, salt, and remaining 1 tablespoon butter to skillet and let warm through. Bring to simmer over medium-high heat, and cook, stirring often, until sauce is thickened and measures about ½ cup, about 4 minutes. Off heat, stir in remaining 2 teaspoons rum. Drizzle pineapple with sauce, sprinkle with macadamias, and serve.