First of all, I should preface this by saying you do NOT need to slice n' dice your own pineapple to do this recipe. It just so happens that I did recently, and figured not many people know how to cut up this wonderful fruit. To be honest, if you don't like your experience with a lobster, you probably won't like your experience with a pineapple. It's a lot of work, a big mess, and sometimes once you bite into it you wish someone else had done all the work for you. So, if you're not feeling laborious, buy pre-cut pineapple! So, anyway... I cut this one wrong. The first thing you should do is cut off the stem on the top. Although it looks cool, it's inedible and a nuisance to cut around. So chop that sucker off.
Next, cut your pineapple around the center of it. There is a rind in the middle, but dont be afraid to cut into it. It's too tough to eat, but it's fairly small and you'll miss a lot of good fruit if you don't scratch beneath the surface!
This is the center of the pineapple...about how much you should have left if you cut it nicely around all sides.
Then, you slice your bigger chunks into about 2 inch slices and cut the fruit away from the hard skin.
Chop up and voila! Fresh fruit, perfect with anything. Pizza, in my opinion... or you could try this mouth-watering rich dish that goes perfect with ham and is suitable for any holiday! Actually, you should make this with canned crushed pineapple... but here goes!
- 1/2 cup butter
- 1 cup sugar
- 4 eggs
- 5 slices white bread, cut into 1 inch cubes
- 1 (20 ounce) can crushed pineapple, drained
- 1/3 cup brown sugar, packed
- Preheat oven to 350 degrees F (175 degrees C).
Greasea 6x10 inch baking dish (you could easily do an 8x8)
- Cream the butter and sugar together in a mixing bowl until light and fluffy. Beat in the eggs one at a time. Stir in the bread cubes and pineapple until well blended. Pour the mixture into the prepared baking dish. Sprinkle brown sugar evenly over the top.
- Bake in preheated oven until bread points on top are golden brown, 45 to
60 minutes. Cool before serving.(Check around 45... very possible it will be done!)
So, this isn't exactly the recipe I used but it's quite close. If I find the other one (which I will) I will post that one too but apparently this one is a hit... and it's almost exactly the same as the one I make. Thanks to Joanne for this recipe! I'll have to dig it up!
Anyway, this is, like I said, really good with ham. It's sweet but savory, dense but airy. It's so delicious and if you'd prefer, you could serve with warm with a scoop of ice cream. Yum!!
I absolutely need to start doing work. Two more weeks in the semester and I'd rather be doing anything than school work. Ta ta, and Happy Eats!