Glazed Pineapple Madagascar - Our Approach to Senior Living

Glazed Pineapple Madagascar
Created by Executive Chef Stephen Stewart, CEC, CDM, CFPP TidePointe, A Classic Residence by Hyatt Serves 10
Ingredients: 18 ounces pineapple—peeled and cored 2 teaspoons peppercorns—rinsed 1-1/2 tablespoons sugar 18 ounces orange juice 3-1/2 ounces light rum 2 tablespoons honey Directions: Slice pineapple into approximately 1-3/4 oz portions (10 portions). Mash peppercorns using the back of a wooden spoon. Rub peppercorn on the pineapple slices and sprinkle evenly with sugar. Combine orange juice, rum and honey. For each serving: Heat a large saut� pan over high heat. Place pineapple slice in the pan, sugared side down. Saut� until browned and there is a distinct caramel smell. Turn slice over and saut� until the second side is browned. Transfer the pineapple to a serving plate and add 2 oz of the juice mixture to the pan. Cook or reduce to a syrupy consistency and pour over the pineapple slice. Serve immediately.
Nutritional Information: Per Serving (excluding unknown items): 82 Calories; trace Fat (3.6% calories from fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates.
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