Sautéed Chestnuts and Pineapple

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

The sweet starch of the chestnuts makes a perfect foil for the moist tang of the pineapple. This is such a richly textured dessert and so exquisite in taste that you could serve it even for a fancy weekend meal.


  • 1 can or jar (8 ounces) roasted whole chestnuts
  • 2 cans (


  1. Drain and coarsely chop the chestnuts; thoroughly drain the pineapple.
  2. Right before serving dessert, melt the butter in a large skillet over medium heat until it is golden brown. Add the chestnuts and sugar; cook, stirring constantly, until the sugar melts, about 2 minutes.
  3. Add the drained pineapple, currants, and rum. Bring to a simmer and cook until th