Preheat the broiler. Cut the pineapple into 8 slices, each about 1 inch thick. For a decorative presentation you might want to cut notched grooves 1 inch apart on the top of each slice to suggest the grooves in a scallop shell.
In a small bowl, combine the nuts, brown sugar and salt. Add the butter and stir until well-blended.
Place the pineapple slices on a baking sheet lined with foil. Sprinkle with a few tablespoons of the nut mixture or arrange in a graphic pattern over each pineapple slice.
Broil the pineapple slices about 6 inches from the heat until the filling starts to carmelize, about 1-½ minutes. Serve hot.
Your Glazed Pineapple with Macadamia Nut Crunch is ready. Bon appetit!
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