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Dessert & Baked Goods › Grilled Pineapple w/ Caramel Sauce & Macadamia Nuts

About Katie Hickey

Katie Hickey is a demonstration chef at Canyon Ranch health resort in Lenox, MA. A Pittsfield, MA, native, Katie grew up in a "cooking family." After atternding The Art Institute of Colorado, she found her way back to Massachusetts where she teaches the tips and tricks for creating healthy cuisine on the beautiful grounds of Canyon Ranch.

Recipe

Ingredients

Serves 4 (2 slices of pineapple per person)

1 lb fresh pineapple, peeled & cored, sliced in 8 rings (about ½" each)
canola oil for grill pan

Caramel Sauce

⅓ cup evaporated cane juice, unrefined sugar
2½ tbsp water
½ tbsp light corn syrup
½ cup evaporated skim milk
1 tsp butter

Garnish

4 tbsp toasted macadamia nuts
sprigs of fresh mint

Special Equipment

grill pan
tongs
whisk

How-to

Combine sugar, water and corn syrup in medium saucepan. Simmer over low heat until sugar dissolves, about 5-7 minutes. Continue to cook until sugar is dark in color
Slowly add evaporated skim milk and butter and whisk briskly with wire whisk until sauce is smooth. Keep warm
Preheat grill pan and spray lightly with canola oil. Grill pineapple 2-3 minutes on each side or until grill marks appear
Place 2 slices on each plate and drizzle with 2 tbsp caramel sauce
Garnish each plate with 1 tbsp toasted macadamia nuts and fresh mint

Makes 4 servings, each containing approximately: