A warm fruit bowl
Flat Top Pineapple with Lime
Fresh pineapple gets browned edges on the flat top and a little lime at the end. Keep the sugar light and watch the surface rather than chasing dark grill marks.
- Makes
- 2 dessert portions from 12 ounces fresh pineapple
- Preparation
- About 10 minutes
- Cooking or chilling
- About 6 to 10 minutes
Get everything ready
Ingredients
2 dessert portions from 12 ounces fresh pineapple
What you need
Flat top, spatula, clean board and two serving bowls.
Time to cook
Method
Dry the pineapple
Pat the pineapple spears dry. Heat a clean flat top to medium heat, following its directions. A surface around 350°F is a useful starting point.
Brown one side
Melt the butter on the cooking area and add the pineapple in one layer. Cook about 3 to 5 minutes until the underside is golden.
Add a light sugar finish
Turn the spears and scatter the brown sugar over them. Cook another 2 to 4 minutes, turning through the melted sugar as needed. Lower the heat or move the fruit if the sugar darkens before the pineapple warms through.
Finish off the heat
Transfer to a clean dish and toss with the lime zest and juice. Divide between two bowls with the optional cool topping. Let the fruit stop steaming hard before adding ice cream.
Before you make it
Fresh fruit is the starting point
Canned fruit carries different liquid and sugar levels and is not a direct substitution in this formula.
Clean the surface first
A dessert deserves a clean cooking area rather than leftover savory fat. Follow the flat top maker's cleaning directions before cooking.
Cooking times and serving counts are estimates. The planner rounds up to complete batches. When you multiply a batch, use additional pans or cook in stages rather than crowding the food.
Choose the setup
Read flat top tool guidance and the appliance directions for your exact cooking surface.
Serving and leftovers
Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.
Cool leftovers promptly in shallow containers. Use or freeze refrigerated leftovers within 3 to 4 days. When a new dish uses previously cooked food, count from the oldest cooked component rather than starting the clock again.
USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.
See USDA leftovers guidance for cooling, storage and reheating.