Baked Okinawa Pineapple
11/09/2020
Baked Okinawa Pineapple with organic raw Okinawa sugar seeped in vanilla bean butter is delectable served with rich coconut-milk caramel, toasted macadamia nuts and vanilla ice cream on top.
I sourced the pineapple and sugar from Okinawa island; one of the most popular tropical getaways in Japan with beautiful beaches. We import 95% of pineapples from overseas because we can only enjoy Japanese pineapple from Okinawa in the summer.
It’s a pretty sweet dessert but sometimes we need to indulge.
Recipes
Baked Okinawa Pineapple
Ingredients
- 1 pineapple - Peeled, quartered lengthwise, and cored.
- 50 g (3-4 tbsp) unsalted butter - cut into small cubes
- 100 g (1/2 cup) raw sugar or dark brawn sugar
- 2 tbsp coconut milk
- 1/2 vanilla bean
- 1/4 cup roasted macadamia nuts - coarsely chopped
Instructions
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Preheat the oven to 180℃/ 360℉.
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Halve each pineapple, then place in a baking tray. Cut the vanilla bean in half lengthwise and scrape out the seeds with backside of a knife. Put the seeds into the sugar.
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Sprinkle the sugar with vanilla seeds onto the pineapple, then put small butter cubes on top. Put the vanilla bean and cover with aluminum foil. Bake at 180℃/ 360℉ for 30 min. Turn over the pineapple with tongs then bake another 15 to 30 min or until the pineapple are soft.
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Pour out 2 tbsp of juice from the baking tray and pour in a small sauce pan. Add coconut milk and stir with a wooden spatula. Cook until the sauce is thicken and caramelized.
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On a plate, place the baked pineapple, sprinkle macadamia nuts then serve with vanilla ice cream and coconut caramel sauce.
Helpful Tips
If you are not a fan of sweet desserts, enjoy this with yogurt ice cream instead of vanilla ice cream. You can enjoy this pineapple dessert both warm or cold. I like both!