Fresh pineapple is a treat well worth the trouble of slicing and peeling the prickly shell, but canned pineapple slices or chunks can be used for this dish if you are in a hurry or don’t have access to the fresh fruit. I am not sure why I had never tried spicing it up with curry before, but it is probably because it is so delicious all by itself that fresh pineapple rarely shows up any other way on our table. I was browsing through my Helen Corbitt cookbook recently and read her commentary on a baked fish recipe in which she recommended serving with fresh pineapple, sprinkled with curry and baked. That interested me since we love curry on almost anything. We will definitely add this to our list of sides. .
Amounts are completely adjustable. Use as much pineapple as you need to serve!
2 cups pineapple chunks, slices, or spears
1-2 teaspoons curry powder – I use a mix of Penzeny’s Hot Curry and Sweet Curry
2 Tablespoons light brown sugar
2 Tablespoons butter
Preheat oven to 375 degrees. Put pineapple into a buttered baking dish. Sprinkle with curry. Over the top scatter dots of butter and dust with brown sugar. The brown sugar is optional since the pineapple is already sweet, but caramelizes and makes a beautiful dish. Serve hot alongside grilled fish or meats. This is also a surprise treat served in a compote for a breakfast buffet!.