Roasted Pineapple

Would you believe I bought a pineapple for the first time this week? The only pineapple I've eaten up to this point has been canned, buried somewhere in a Jello salad, or served pre-cut at a potluck. While these are certainly not bad ways to enjoy pineapple, sometimes you just need the real deal staring you in the face. Even if it is intimidating.

And it's sharp. With spiky hair reminiscent of a troll doll.

I'm afraid to let my kitchen inexperience show by telling you I spent nearly 15 minutes trying to figure out how best to cut a pineapple. As someone who enjoys food and likes to call herself a decent cook, I feel there are some things I should inherently know in the kitchen. Boning a chicken, properly braising meat, and cutting a pineapple all fall in this category. Do I actually know how to do any of these techniques? Well, no.

Then again, I've always been more of a baker.

But in my defense, I've watched someone bone a chicken (does that count?). Someday I plan on actually learning what the term braising means (it's good to have goals, right?). But as for the pineapple? I think I can finally cross that one off my list.

This Roasted Pineapple is fresh and pleasant. The pineapple is cut into rings, roasted, and sprinkled with brown sugar, which brings a deep, well-rounded flavor to the pineapple. For a twist, I added a sprinkling of freshly ground pepper. It adds a subtle, unexpected kick to the pineapple and surprisingly complements it well. Although unusual, I recommend you give it a try; it turns this simple dessert into something really special.

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