Pineapple-Ginger Brown Sugar Crisp

Fruit crisps usually showcase apples or stone fruit, but they’re just as good, if not better, made with pineapple. As it bakes, the pineapple releases much of its moisture, so the crisp comes out extra juicy and full of sweet-tart flavor. Serve with vanilla ice cream.  

• 1/2 cup packed dark brown sugar
• 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
• 7/8 oz. (1/4 cup) old-fashioned rolled oats (not quick-cooking or instant)
• 2 oz. (1/4 cup) unsalted butter, cut into 1/4-inch pieces
• Pinch freshly grated nutmeg
• Kosher salt
• 1 large fresh pineapple (about 4-1/4 lb.), peeled, cored, cut lengthwise into eighths, then crosswise into 1/2-inch pieces
• 1 Tbs. fresh lime juice
• 1 Tbs. finely grated fresh ginger
• 1 Tbs. cornstarch

Tip:

See the Test Kitchen post to learn how to prep a pineapple.

Position a rack in the center of the oven and heat the oven to 375°F.

Combine the brown sugar, flour, oats, butter, nutmeg, and 1/8 tsp. salt in a medium bowl. Using your fingers, rub in the butter until it’s about the size of small peas and the mixture resembles coarse, crumbly breadcrumbs; it should hold together when squeezed. Refrigerate, uncovered, while you make the filling.

Put the pineapple in a large bowl. In a small bowl, combine the lime juice, ginger, and a pinch of salt and whisk to blend. Stir the lime mixture into the pineapple. Sprinkle the cornstarch over the pineapple and stir again.

Transfer the pineapple to a 9-inch square baking dish and sprinkle the crumb mixture evenly over the top. Cover with foil and bake for 20 minutes. Remove the foil and continue to bake until the fruit is bubbling around the edges and the top is golden-brown and crisp, about 15  minutes more. Let cool for at least 15 minutes before serving.

Grilled Fruit with Coconut Sauce

Bananas, mangos, and pineapples are delicious grilled, and you can grill the fruit while the coals are dying down. The sauce can easily be made a day ahead. Unsweetened coconut cream can be hard to find, so I’m calling for spooning off the creamy top part of a can of coconut milk. Just take care not to shake the can before you open it.

For the sauce:

• 1 can (13-1/2 oz.) coconut milk
• 1/4 cup granulated sugar
• 1/4 tsp. kosher salt

For the grilled fruit:

• 2 large firm but ripe bananas, peeled and halved lengthwise 
• 2 large ripe mangos, peeled and sliced
• 1 small ripe pineapple

Make the sauce

Gently open the coconut milk and transfer the creamy top half into a measuring cup; you should have 1 cup. If you don’t, add enough of the clear juice from the bottom of the can to equal 1 cup. (Discard the remaining juice or save it for another use.) In a small saucepan, combine the coconut cream, sugar, and salt.  Heat over low to medium until the sugar and salt dissolve; don’t let it boil or the coconut cream will curdle. Simmer to thicken, stirring frequently, about 10 minutes. Chill the sauce (it will thicken further as it cools) and let it come to room temperature before serving.

Grill the fruit

Heat a grill to medium. Peel and core the pineapple; slice it into rings or cut it into chunks and thread the chunks onto skewers. Grill the fruit just enough to soften it, about 2 minutes per side. Drizzle with the coconut sauce and serve.

Avocado, Mango, and Pineapple Salad with Pistachios and Pickled Shallots

A shower of peppery greens balances the sweetness of the mango in this salad, and lets the avocado shine through.

• 1 medium shallot (1 to 2 oz.), sliced into very thin rings
• 2 Tbs. Champagne or rice vinegar
• Kosher salt
• 3 Tbs. extra-virgin olive oil
• 1 tsp. red wine vinegar
• 2 cups baby arugula or watercress
• 1/4 cup roasted, salted pistachios, coarsely chopped
• 1 Tbs. thinly sliced fresh mint
• 1 Tbs. thinly sliced fresh basil
• Freshly ground black pepper
• 3 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and sliced lengthwise 1/4-inch thick
• 2 kiwis, peeled, halved, and sliced 1/4 inch thick
• 1 medium mango seeded, peeled, and sliced lengthwise 1/4 inch thick
• 1/2 medium pineapple, peeled, cored, and cut into 1/2-inch dice (about 2 cups)

In a medium bowl, toss the shallot with the Champagne vinegar and a pinch of salt and set aside for 10 minutes, stirring once. Drain the shallot into a small bowl and reserve the vinegar. Whisk the olive oil and red wine vinegar into the shallot vinegar.


In a medium bowl, toss 1 Tbs. of the vinaigrette with the pickled shallots, arugula or watercress, pistachios, mint, basil, 1/4 tsp. salt, and a few grinds of pepper. Arrange the avocado, kiwi, mango, and pineapple on a platter. Drizzle with the remaining vinaigrette and season to taste with salt and pepper. Top with the arugula mixture and serve immediately.

Spicy Pineapple-Coconut Ice Pops

A chile-infused syrup adds a little kick of heat to these refreshing pina-colada-on-a-stick ice pops. Create your own customized ice pop recipe with the Recipe Maker.

• 1/2 cup granulated sugar
• Pinch of kosher salt
• 2 dried chiles (chile de arbol or pequin), crumbled
• 1 medium pineapple, peeled, cored, and cut into chunks
• 3/4 cup unsweetened dried coconut, lightly toasted

Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the chiles. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Puree the pineapple in batches in a blender. Measure out 2 cups of puree (save any extra for another use) and combine it with the syrup.

Distribute the coconut among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the coconut. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

Tex-Mex Grilled Shrimp Tacos

Soy sauce, pineapple juice, and lime juice may sound like an unusual combination, but it’s actually a very common Tex-Mex fajita marinade. These tacos are excellent dressed with sliced avocado and tangy tomatillo salsa.

For the shrimp

• 48 extra-jumbo shrimp (16 to 20 per lb.; about 2-1/2 lb. total), peeled and deveined
• 3 Tbs. extra-virgin olive oil; more for the grill
• Kosher salt and freshly ground
• black pepper
• 1/4 cup soy sauce
• 1/4 cup pineapple juice
• 1 medium clove garlic, minced
• 1 medium lime

To serve the tacos

• 15 6-inch fresh corn tortillas, preferably homemade
• Toppings of your choice, such as: sliced avocado, tomatillo salsa, shredded iceberg lettuce, crumbled queso fresco, chopped ripe tomatoes, lime wedges

Grill the shrimp

Soak sixteen 12-inch wooden skewers in water for 30 minutes. Meanwhile, prepare a high charcoal or gas grill fire.

Spear 6 of the shrimp through their head and tail ends with one of the skewers; then spear the same six shrimp with another skewer about a third of the way from their back sides. Repeat with the remaining shrimp and skewers. Brush the shrimp with the olive oil and then season with 2 tsp. salt and a few grinds of pepper.

In a small bowl, combine the soy sauce, pineapple juice, and garlic. Finely grate the zest from the lime and add the zest to the soy sauce mixture; juice the lime and add the juice and the juiced peels. Set aside 3 Tbs. of the mixture in another small bowl.

Oil the grill grates. Put the shrimp on the grill in a single layer. Cook, covered, turning once and brushing a few times with the larger amount of soy sauce mixture, until just cooked through, 6 to 8 minutes.

To serve

Brush the shrimp with the reserved soy sauce mixture, remove the shrimp from the skewers, and serve with the tortillas, letting guests assemble their own tacos with the toppings of their choice.

Broiled Pineapple with Lime Sour Cream and Macadamias

This twist on broiled grapefruit comes together in no time, especially if you buy a pineapple that’s already peeled and cored; they’re often sold in the refrigerator case of the grocery store.

• 1 large ripe pineapple, peeled, cored, sliced into 1/2-inch-thick rings
• 3 Tbs. granulated sugar
• 1/3 cup sour cream
• 1 Tbs. fresh lime juice
• 1/3 cup chopped macadamia nuts (preferably salted), toasted

Position an oven rack 4 inches from the broiler element and heat the broiler on high.

Arrange the pineapple rings in a single layer on a rimmed baking sheet. Blot dry with paper towels and then sprinkle with the sugar. Broil until the sugar is melted and browned, about 5 minutes, rotating the baking sheet as necessary for even broiling.

Meanwhile, mix the sour cream and lime juice in a small bowl.

Transfer the pineapple to serving plates, top with a dollop of the sour cream, and sprinkle with the macadamia nuts.

Pecan Pineapple Upside-Down Cake

The classic upside-down cake is even better when made with fresh pineapple and a buttermilk batter enriched with ground pecans.

• 7 oz. (14 Tbs.) unsalted butter at room temperature; more for the pan
• 1/2 cup plus 2 Tbs. packed light or dark brown sugar
• Six to eight 1/4-inch-thick fresh pineapple rings
• 1/4 to 1/3 cup pecan halves
• 1/2 cup lightly toasted pecan pieces
• 5-1/2 oz. (1-1/4 cups) cake flour
• 1 tsp. baking powder
• 1/2 tsp. freshly grated nutmeg
• 1/4 tsp. baking soda
• 1/4 tsp. kosher salt
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 tsp. pure vanilla extract
• 1/2 cup plus 2 Tbs. buttermilk

Tip:

Pineapple Rings? Check out our technique for making picture-perfect rings.

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 10x2-inch round cake pan or 10-inch cast-iron skillet.

Combine 6 Tbs. of the butter with the brown sugar in a small saucepan and cook over medium heat, whisking until the butter is melted, the sugar is dissolved, and the mixture is smooth, 1 to 2 minutes. Remove from the heat and immediately pour the mixture in the bottom of the prepared pan, tilting to evenly cover the surface.

Set one pineapple ring in the center of the pan. Surround it with several other rings, packing them tightly or even overlapping them slightly. Cut the remaining rings in quarters or sixths and fill in the spaces around the perimeter of the pan. Set a pecan half, curved side down, in the center of each pineapple ring. If you like, fill in any additional spaces with pecan halves, curved sides down. (You may not need all the pecans.)

Finely grind the toasted pecan pieces in a food processor but don’t overprocess or you’ll make pecan butter. In a small bowl, sift together the cake flour, baking powder, nutmeg, and baking soda. Add the salt and ground pecans, mix well, and reserve.

In a stand mixer fitted with the paddle attachment, beat the remaining 8 Tbs. butter with the granulated sugar on medium speed until fluffy, 2 to 3 minutes. Beat in the eggs one at a time, pausing to scrape the bowl. Mix in the vanilla. On low speed, alternate adding the dry ingredients and the buttermilk in five additions, beginning and ending with the dry ingredients, scraping the bowl once or twice, and mixing until the batter is smooth. Pour the batter over the fruit and spread it evenly with a spatula.

Bake until the cake is golden brown and springs back when pressed lightly in the center with a fingertip, 40 to 45 minutes. Transfer the cake to a rack and cool in the pan for 15 minutes. Run the tip of a paring knife around the edge of the cake. Cover with a serving plate, and gripping both the cake and the plate, invert the two. Carefully lift off the cake pan, rearranging the fruit if necessary. Allow the cake to cool completely before serving.

Grilled Fruit Skewers with Island Spices & Dark Rum

Allspice, nutmeg and rum give these kebabs of strawberries, pineapple, kiwi and mango a lilting Caribbean accent.

• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1/8 tsp. ground ginger
• Pinch ground nutmeg
• Pinch ground cloves
• 1/2 cup dark rum
• 1 Tbs. brown sugar
• 1/2 Tbs. honey
• 2 Tbs. pineapple juice (canned is fine)
• Juice from 1/2 lime
• 1 medium pineapple, peeled, eyes removed, and cored
• 6 oz. ripe but firm strawberries, hulled
• 3 ripe but firm mangos, pitted and peeled 
• 3 kiwis, peeled
• 1/2 cup confectioners’ sugar

Combine the cinnamon, allspice, ginger, nutmeg, and cloves; set aside. In a small bowl, combine the rum, brown sugar, honey, pineapple juice, and lime juice; set aside.

Leave small fruits, such as strawberries, whole; cut others into 1- to 1-1/2-inch cubes. Thread the fruit on skewers, alternating contrasting colors. Sprinkle the spices over the kebabs. Shortly before grilling, baste the kebabs with half of the rum marinade and dust generously with confectioners’ sugar to promote caramelization. Grill over a moderately hot fire until the fruit begins to show grill marks. Turn and continue to grill until the fruit has softened and browned nicely. Take care not to burn the strawberries. Drizzle the remaining marinade over the kebabs and serve immediately.

Spicy Pineapple-Coconut Ice Pops

A chile-infused syrup adds a little kick of heat to these refreshing pina-colada-on-a-stick ice pops. Create your own customized ice pop recipe with the Recipe Maker.

• 1/2 cup granulated sugar
• Pinch of kosher salt
• 2 dried chiles (chile de arbol or pequin), crumbled
• 1 medium pineapple, peeled, cored, and cut into chunks
• 3/4 cup unsweetened dried coconut, lightly toasted

Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the chiles. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Puree the pineapple in batches in a blender. Measure out 2 cups of puree (save any extra for another use) and combine it with the syrup.

Distribute the coconut among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the coconut. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

Caramelized Pineapple Clafoutis

Pineapple makes an unexpectedly light clafoutis, perfect in winter when the selection of fruit is limited.

• 1/2 large pineapple (14 to 16 oz., peeled)
• 4 Tbs. unsalted butter
• 1/4 cup light brown sugar
• 3 large eggs
• 1/3 cup granulated sugar
• 1/3 cup all-purpose flour
• 2/3 cup heavy or whipping cream
• Seeds from 1/2 split vanilla bean (or 1 tsp. pure vanilla extract) 
• 1 Tbs. rum

Heat the oven to 350°F. Butter a 9-inch cake pan or pie pan.

Cut the half pineapple lengthwise into four wedges. Cut the core from each wedge, cut each wedge lengthwise again to make wedges about 1 inch wide, and then cut each of these crosswise into 1/2-inch slices.

Put the butter in a large frying pan over medium-high heat (ideally large enough to hold the pineapple in one layer). When it sizzles, add the pineapple. Give the pan a shake and then let the pineapple release its juices without stirring. Let the liquid bubble and evaporate, giving the pineapple only the occasional shake and stir. When most of the liquid has evaporated (after about 5 min.), add the brown sugar and stir again. Let the sugar bubble for about 30 seconds and then remove the pan from the heat. With a slotted spoon, transfer the pineapple to the prepared cake pan; reserve the juices in the pan.

Brown sugar adds a mellow sweetness to the pineapple, giving the clafoutis a complex blend of flavors.

In a large bowl, whisk the eggs and granulated sugar until lightly frothy and the sugar is dissolved. Sprinkle or sift in the flour and whisk until smooth. Add the cream, vanilla, and rum; whisk again. Finally, add the juices from the pineapple and give the mixture one last stir.

A whisk works best to gently blend the floour and eggs.

Pour the batter over the pineapple. Bake until the clafoutis is evenly puffed and golden and a skewer comes out clean, about 50 minutes. Serve warm.

Strawberry-Pineapple Yogurt Ice Pops

These pops taste a bit like your favorite breakfast smoothie frozen solid: creamy yogurt, sweet strawberries and bits of diced pineapple. In fact, go ahead and have one for breakfast...we won't tell! Create your own customized ice pop recipe with the Recipe Maker.

• 1/2 cup granulated sugar
• Pinch of kosher salt
• 2-1/2 cups strawberries, hulled
• 1 cup Greek yogurt
• 1 cup small-diced pineapple

Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved. Remove from the heat and let the syrup cool completely. Transfer the syrup to a 1-quart liquid measuring cup.

Puree the strawberries in batches in a blender. Measure out 1 cup of puree (save any extra for another use) and combine it with the syrup. Stir in the yogurt until well-combined.

Distribute the pineapple  among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the pineapple. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

Tex-Mex Grilled Shrimp Tacos

Soy sauce, pineapple juice, and lime juice may sound like an unusual combination, but it’s actually a very common Tex-Mex fajita marinade. These tacos are excellent dressed with sliced avocado and tangy tomatillo salsa.

For the shrimp

• 48 extra-jumbo shrimp (16 to 20 per lb.; about 2-1/2 lb. total), peeled and deveined
• 3 Tbs. extra-virgin olive oil; more for the grill
• Kosher salt and freshly ground
• black pepper
• 1/4 cup soy sauce
• 1/4 cup pineapple juice
• 1 medium clove garlic, minced
• 1 medium lime

To serve the tacos

• 15 6-inch fresh corn tortillas, preferably homemade
• Toppings of your choice, such as: sliced avocado, tomatillo salsa, shredded iceberg lettuce, crumbled queso fresco, chopped ripe tomatoes, lime wedges

Grill the shrimp

Soak sixteen 12-inch wooden skewers in water for 30 minutes. Meanwhile, prepare a high charcoal or gas grill fire.

Spear 6 of the shrimp through their head and tail ends with one of the skewers; then spear the same six shrimp with another skewer about a third of the way from their back sides. Repeat with the remaining shrimp and skewers. Brush the shrimp with the olive oil and then season with 2 tsp. salt and a few grinds of pepper.

In a small bowl, combine the soy sauce, pineapple juice, and garlic. Finely grate the zest from the lime and add the zest to the soy sauce mixture; juice the lime and add the juice and the juiced peels. Set aside 3 Tbs. of the mixture in another small bowl.

Oil the grill grates. Put the shrimp on the grill in a single layer. Cook, covered, turning once and brushing a few times with the larger amount of soy sauce mixture, until just cooked through, 6 to 8 minutes.

To serve

Brush the shrimp with the reserved soy sauce mixture, remove the shrimp from the skewers, and serve with the tortillas, letting guests assemble their own tacos with the toppings of their choice.

Roasted Pineapple & Coconut Shortcakes

Canned coconut milk is available in the Asian food section of most grocery stores (don’t use “cream of coconut”—it isn’t the same thing). Be sure to shake the can of coconut milk well before you open it.

For the shortcakes:

• 9 oz. (2 cups) unsifted all-purpose flour
• 1/4 cup granulated sugar
• 1 Tbs. baking powder
• 1/2 tsp. table salt
• 1/4 lb. (1/2 cup) unsalted butter, chilled and sliced
• 3/4 cup loosely packed sweetened coconut
• 1/3 cup canned coconut milk
• 6 Tbs. whole milk
• 1 tsp. pure vanilla extract

For filling and assembly:

• 1 recipe Roasted Pineapple, cut into chunks
• 1 cup heavy cream, lightly whipped with 2 Tbs. granulated sugar and 1 Tbs. dark rum

Make the shortcakes:

Position a rack in the lower third of the oven and heat to 375°F. Line a large baking sheet with parchment. Sift the flour, sugar, baking powder, and salt into a large bowl. With a pastry blender or two table knives, cut the butter into the dry ingredients until the mixture looks like coarse meal. With a fork, stir in the coconut. Whisk together the coconut milk, whole milk, and vanilla and slowly add to the flour mixture, stirring in with a fork until it forms a dough that leaves the sides of the bowl. Gently knead the dough on a floured work surface 4 to 5 times until the dough holds together (it will be soft). With lightly floured hands, pat it into about a 7-inch square that’s a generous 1 inch thick (if you like, trim the edges with a sharp knife to even them). Cut the dough into 9 equal squares. Transfer to the prepared baking sheet and bake until pale gold on top and golden on the bottom, 22 to 25 min. Transfer the cakes to a wire rack to cool.

Assemble the shortcakes:

Carefully slice the shortcakes in half with a serrated knife. Spoon between 1/3-and 1/2 cup roasted pineapple chunks over each biscuit bottom and then spoon a dollop of the lightly whipped cream over the pineapple. Set the shortcake tops on or beside the whipped cream and serve straightaway.

Piña Colada Sorbet

Freezing dulls flavor, so the coconut syrup should have an intense taste.

• 3 cups unsweetened pineapple juice
• One can (13-1/2 to 14 oz.) coconut milk
• 1 cup granulated sugar
• 2 Tbs. dark rum

Pour the pineapple juice into a medium bowl. In a 3-qt. nonreactive saucepan, combine 1 cup of the coconut milk with the sugar. Bring to a boil, stirring to be sure the sugar is incorporated. Boil until reduced by half, about 5 minutes. Add the remaining coconut milk and boil for another 5 minutes; the mixture will turn a brownish color. Whisk the mixture into the pineapple juice and then add the dark rum. Chill, stirring occasionally, and then freeze in an ice-cream machine according to the manufacturer’s directions.

If you don’t have an ice-cream machine, you can make a granita, which will have a coarser texture but will still be refreshing and delicious. Simply freeze the mixture in the freezer, stirring it vigorously with a fork every half hour or so for a few hours, to ensure that the coconut syrup doesn’t separate.

Sweet Chili Glaze (for grilled pork tenderloin)

• 2 tsp. vegetable oil
• 2 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/4 cup frozen pineapple juice concentrate, thawed

In a small saucepan, heat the oil, chili powder, and cumin over medium heat. When the mixture starts to sizzle and the spices are fragrant, add the concentrate. Simmer until the mixture reduces to about 2 Tbs. Set aside to cool slightly.

Pineapple, Strawberry, and Lychee Parfaits

Crushed fresh pineapple infused with mint serves as a refreshing base for summer berries and lychees in this cool parfait. The leftover pineapple syrup would be great in rum cocktails or mixed with seltzer for a nonalcoholic drink.

• 2 medium ripe pineapples (about 3 lb. each)
• 3/4 cup plus 2 Tbs. granulated sugar
• 1/2 cup small fresh mint sprigs; more for garnish
• 4 cups ripe strawberries, hulled, halved lengthwise if large
• 16 fresh lychees, shelled and pitted, or one 20-oz. can lychees, drained, rinsed, and halved lengthwise if large

Trim the pineapples and quarter them lengthwise. Cut away the cores and rinds of each quarter and cut the pineapple into 1-1/2-inch pieces. Working in batches, pulse the pineapple in a food processor until crushed or about the size of grains of rice (it’s fine if a few pieces are larger or smaller).

In a large nonreactive saucepan, bring 3/4 cup of the sugar and 2 cups of water to a boil over high heat. Add the pineapple and let the mixture return to a hard boil. With a spoon, skim away and discard any foam that rises to the surface. Boil for 1 minute and then remove the pan from the heat. Add the mint sprigs and let the mixture cool to room temperature. Remove and discard the mint. Cover and refrigerate until well chilled, at least 4 hours and up to 2 days.

One hour before serving, in a small bowl, mix the strawberries with the remaining 2 Tbs. sugar and refrigerate.

To serve, drain the liquid from the pineapple in a sieve set over a bowl. Divide the pineapple into clear glasses, saving the syrup for another use. Top with the strawberries and lychees and garnish with a sprig of fresh mint.

Pineapple “Carpaccio” with Mint Tea Syrup

You’ll have a bit of mint tea syrup left over, but it’s easy to use up: A splash mixed into a glass of sparkling water makes a delicious drink.

• 1 cup water
• 1 Tbs. plus 1 tsp. (or 4 tea bags) good-quality mint-flavored green tea (I like Republic of Tea)
• 1/2 cup granulated sugar
• 1 tsp. honey
• 2 thin slices fresh ginger, peeled
• Grated zest of 1 lime
• Juice of 1/2 lime (about 1-1/2 Tbs.)
• 1 ripe pineapple
• Fresh mint sprigs for garnish

In a small saucepan, bring the water to a boil. Put the tea in a Pyrex cup and pour the water over it; set aside to infuse for 15 min. Pour through a strainer, if needed, back into the saucepan, pressing on the solids to extract as much liquid as possible; discard the tea leaves or bags. Add the sugar, honey, ginger, lime zest, and lime juice to the pan. Cook over medium heat, stirring until the sugar dissolves. Bring to a boil, lower the heat, and simmer for 5 min. Set aside to cool. You should have about 1 cup of syrup. Strain and refrigerate until cold.

With a serrated knife, remove the top and a thin slice of the base from the pineapple. Stand the pineapple on either flat end and peel off the skin with the knife, being sure to remove the eyes. Slicing vertically from top to bottom, cut the pineapple as thinly as possible just until you reach the core. Be careful, the fruit is slippery. Slices may vary in shape; this is fine. Rotate the pineapple 180 degrees and slice as before until you reach the core. (Cut off the remaining sides and save for snacking.) Cover the slices with plastic wrap and refrigerate until ready to use. To serve, arrange a few slices of the fruit in one layer on plates so the slices cover as much of the plate as possible. Drizzle a tablespoon or so of the mint tea syrup over the slices and garnish with a sprig of mint.

Pineapple Crumble Snack Cake

This cake freezes beautifully: cool it completely, wrap it securely in plastic, and then in aluminum foil.

For the streusel:

• 6 Tbs. all-purpose flour
• 6 Tbs. packed light brown sugar
• 3 Tbs. unsalted butter, softened
• 1/4 tsp. ground cinnamon

For the cake:

• 3 oz. (a generous 1/2 cup) hazelnuts
• 1 cup granulated sugar
• 6-3/4 oz. (1-1/2 cups) unsifted all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. table salt
• 1/2 lb. (1 cup) unsalted butter, softened at-room temperature
• 3 large eggs, at room temperature
• 1/2 tsp. pure vanilla extract
• About 1/3 of a fresh pineapple, peeled, cored, and cut into medium chunks (to yield 1-1/2 cups), set on paper towels to drain
• Confectioners’ sugar for garnish (optional)

Make the streusel:

In a medium bowl, combine the flour, brown sugar, butter, and cinnamon, mixing with your fingertips until the mixture is lumpy and holds together when pinched. Set aside.

Make the cake:

Position a rack in the lower third of the oven and heat the oven to 350°F. Grease and flour a 9-inch springform or round cake pan; set a round of waxed paper or parchment in the bottom of the pan.

Process the hazelnuts with 2 Tbs. of the sugar until the mixture is powdery and the nuts are finely ground. Sift the flour, baking powder, and salt onto a sheet of waxed paper; pour the ground hazelnuts on top of the dry ingredients and set aside.

Using an electric mixer, preferably with a paddle attachment, beat the butter at medium speed until creamy and smooth, about 1 min. Add the remaining sugar and continue to beat until light and fluffy, about 3 min., stopping the mixer to scrape down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Add the vanilla. With the mixer on lowest speed, gradually add the flour-nut mixture, blending each addition just until incorporated and stopping the mixer to scrape down the sides of the bowl as needed. Spoon half of the batter into the pan and scatter half the pineapple chunks (about 20) over it, gently pressing them into the batter. Spoon the remaining batter over the pineapple, smooth the surface evenly with a rubber spatula, and scatter the remaining pineapple over the top, gently pressing the chunks into the batter. Sprinkle the streusel over the top.

Bake until the cake is golden on top and springs back without leaving an impression when gently pressed in the center and a toothpick comes out clean, not sticky, 45 to 55 min.

Set the cake in its pan on a rack to cool for 10 min. Gently tap the pan on the counter to see if the cake is releasing from the sides. Set another rack on top of the cake, invert it, and carefully remove the pan (if using a springform pan, unclasp it and remove the bottom). Lay the other rack on the cake again and invert it so the streusel side is up. Let cool completely. Just before serving, put the confectioners’ sugar in a fine sieve and lightly dust the cake, if you like.

Roasted Pineapple

If your pineapple is very sweet, use a bit less sugar.

• 1 large, ripe pineapple, peeled, quartered lengthwise, and cored
• 1/4 cup unsalted butter, melted
• 2/3 to 3/4 cup packed light brown sugar

Heat the oven to 400°F. Slice each pineapple quarter lengthwise into 4-strips. Put the strips on a rimmed baking sheet lined with parchment. Brush the strips with some of the melted butter and sprinkle with half the brown sugar. Roast the strips for 10 min. and then turn them over with tongs. Brush with more butter and top with the remaining brown sugar. Bake until the juices are bubbling in the pan and the pineapple is light gold, another 5 to 10 min. Set the baking sheet on a wire rack to cool. Serve in strips or cut each strip crosswise into 5 or 6 chunks (if you are using this recipe to make Roasted Pineapple Tart or Roasted Pineapple & Coconut Shortcakes).

Other uses for roasted pineapple:

Roasted pineapple is delicious, warm or at room temperature, in several simple preparations:


• Serve chunks or slices with vanilla ice cream.


• Stir diced chunks into your next batch of banana bread or lemon cake.


• Toss some into an apple pie or galette.


• Chop and use to flavor a buttercream frosting.


• Chop and then season with a pinch of nutmeg, a little ground cinnamon, and a bit of grated orange zest; use as a cheesecake topping or a turnover filling.


• Chop and toss with a pinch of ground cumin, ground coriander, a splash of balsamic vinegar, and some chopped  fresh mint to make a roasted pineapple "chutney."

Broiled Pineapple with Lime Sour Cream and Macadamias

This twist on broiled grapefruit comes together in no time, especially if you buy a pineapple that’s already peeled and cored; they’re often sold in the refrigerator case of the grocery store.

• 1 large ripe pineapple, peeled, cored, sliced into 1/2-inch-thick rings
• 3 Tbs. granulated sugar
• 1/3 cup sour cream
• 1 Tbs. fresh lime juice
• 1/3 cup chopped macadamia nuts (preferably salted), toasted

Position an oven rack 4 inches from the broiler element and heat the broiler on high.

Arrange the pineapple rings in a single layer on a rimmed baking sheet. Blot dry with paper towels and then sprinkle with the sugar. Broil until the sugar is melted and browned, about 5 minutes, rotating the baking sheet as necessary for even broiling.

Meanwhile, mix the sour cream and lime juice in a small bowl.

Transfer the pineapple to serving plates, top with a dollop of the sour cream, and sprinkle with the macadamia nuts.