Broiling brings out the extra sweetness of pineapple. Serve alongside Smoked Ham with Orange-Rosemary Glaze.
- 1 large pineapple
- Dark brown sugar
Pre-heat the broiler on a rack in the upper third of the oven.
Trim the top of the pineapple and carve into eight wedges lengthwise. Trim away the core and carve the pineapple away from skin, then into 1/2-inch slices. Leave the slices in the shell or “boat” of the skin and arrange the wedges on a baking sheet.
Sprinkle an even layer of dark brown sugar along the length of each wedge of pineapple. Broil until deeply brown and bubbly; serve warm.