This could be the easiest breakfast (or healthiest dessert) ever. Seriously. You need about three minutes of prep time, and your pineapple will be ready to come out of the oven by the time you finish brewing a pot of coffee. Find a pineapple on sale (I found them for $1.29 each at Aldi), and let’s get started!
[Psst… reblog, retweet, or share on Facebook to enter this month’s Freebie!]
1/4 cup pecan halves
1/4 teaspoon ground cloves
Step 1) Cut your pineapple into wedges. This isn’t rocket science… just cut off the top and bottom, slice off the rind in long strips, and cut around the core. Here’s how you do it:
Step 2) Using a paring knife, cut a shallow strip down each pineapple wedge. You’re creating a “pocket” for pecan halves. Insert two or three pecan halves into each pineapple wedge (if you want to go all crazy, add a little shredded coconut – I bet that would be tasty!).
Step 3) Broil pineapple wedges for 6 – 10 minutes. Every broiler is a little different, so you’ll need to peek every two minutes or so to make sure your pecans don’t burn. When the pecans start to look toasted – a little darker, but NOT blackened – remove your baking sheet from the oven.
Step 4) Sprinkle pineapple wedges with ground cloves (very sparingly!) and serve immediately.