Glazed Pineapple Madagascar with St. Andrew's Glacé

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4 servings (serving size: 1 slice pineapple, 1 tablespoon syrup, and 1/4 cup glacé)


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4 (1-inch-thick) slices fresh pineapple
1 tablespoon drained brine-packed green peppercorns, crushed
4 teaspoons sugar
3/4 cup fresh orange juice
1 tablespoon honey
1/4 cup white rum


Prepare St. Andrew's Glacé.

Rub cut sides of pineapple with peppercorns; sprinkle sugar over one side of each pineapple slice. Place a large nonstick skillet over medium heat until hot. Add pineapple, sugar side down; sauté 5 minutes or until golden. Turn pineapple. Add orange juice, honey, and rum; bring to a boil.

Remove pineapple from skillet; set aside. Reduce heat, and simmer, uncovered, until reduced to 1/4 cup or syrupy (about 10 minutes). Remove from heat.

Arrange pineapple on each of 4 plates. Drizzle orange syrup over slices; top with St. Andrew's Glacé.

Created date

July 1997

Nutritional Information

Calories 224
Caloriesfromfat 8 %
Fat 2.2 g
Satfat 1.4 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 4.5 g
Carbohydrate 36.2 g
Fiber 0.5 g
Cholesterol 8 mg
Iron 0.8 mg
Sodium 55 mg
Calcium 133 mg