Pineapple aren’t even remotely local, and it’s pretty darn hard to find an organic one much less a fair trade one around here. On the other hand, can’t you celebrate Christmas with something a little exotic? ‘Twas the plan, but the pineapple was not yet ripe. After six days in a paper bag with an apple, it truly smelled likely a pineapple.
A basic recipe like this lends itself to adaptation– chop the roasted pineapple up to add to salsa, serve over pork or game, or top a hearty salad with it. I quite like the combination of the cayenne and pineapple, but feel free to use a milder chili powder if you prefer.
1 pineapple, cut into chunks
1 T canola oil
Pinch cayenne pepper
Preheat oven to 400 F. Mix the cayenne and oil. Toss the pineapple and oil to mix the cayenne pepper in thoroughly. Arrange the pineapple in a single layer on a cookie sheet and roast for 25-35 minutes, stirring every 15 minutes.
Could you substitute canned pineapple? I would guess that you could, but that you would need to drain it thoroughly, let it air dry a bit, and only roast it for maybe 20 minutes.
Linked to: Gluten-Free Wednesdays