Brown-Sugar-Glazed Pineapple

Preparation info
  • Makes:

    4 to 6

    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

This is one of my favorite speedy desserts. Slices of fresh pineapple are blanketed with brown sugar and broiled until the sugar caramelizes into a gently crackling crust. This is one of the few times I make use of my broiler, because it doesn’t get too messy from this dessert.


  • 1 or 2 medium-size fresh pineapples
  • About ¼ cup (packed) dark brown sugar
  • Port (optional)


  1. Preheat the broiler.
  2. With a sharp knife cut the skin from the pineapple, making sure to cut away enough so that you get rid of those prickly “eyes” as well. Slice the remaining pineapple into thin rounds.
  3. Place the slices in a single layer on a broiling pan and thickly coat each slice with a thin layer of brown sugar. Place the pan under the broiler as c