This recipe can turn even the most anemic pineapple into a juicy jewel by browning it until nearly singed, then poaching it in a brown sugar syrup with warming spices. Ensure the amount of fruit you have after being cut up is at a pound or just under—any more and there won’t be enough of the caramelly sauce to drape over. If you find precut spears of pineapple (not chunks) in the store, feel free to use those instead. No one needs to know.
What you’ll need
Cast Iron Skillet
$35 At Amazon
Scale
$25 At Amazon
Winco Fish Spatula
$9 At Amazon
Whisk
$14 $13 At Amazon
Recipe information
Total Time
30 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Melt 2 Tbsp. unsalted butter, cut into ½" pieces, in a large skillet, preferably cast iron, over medium-high heat. Arrange 1 small ripe pineapple, peeled, cored, cut into 8–12 wedges, in a single layer in pan (they should fit snugly) and cook, undisturbed, until deep golden brown and charred in spots, 6–8 minutes. Using tongs or a fish spatula, turn over and cook until other side is deep brown, about 5 minutes.
Step 2
Reduce heat to medium; add ½ cup (packed; 100 g) dark brown sugar, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, one 2" piece ginger, scrubbed, thinly sliced, 2 star anise pods, and ¼ cup water to pan. Cover and cook, turning pineapple halfway through, until fruit is tender (a skewer inserted into a wedge should meet with little resistance), 8–10 minutes. Remove pan from heat and divide pineapple among plates.
Step 3
Add remaining 4 Tbsp. unsalted butter, cut into ½" pieces, to sauce and whisk vigorously until butter is melted and emulsified (if sauce seems very thin, simmer for a few minutes until syrupy).
Step 4
Pour sauce over pineapple and serve with scoops of coconut sorbet alongside.
