1 Fresh Pineapple
2-3 T Canola Oil
¼ c. Light Brown Sugar
3-4 T Butter
Cut the top & bottom off the pineapple.
Stand upright & cut the rind off by running your knife down the side.
Cut pineapple in half lengthwise.
Lay cut side down & cut in half again, lengthwise.
Separate the cut pieces.
Holding your knife @ and angle cut off the core.
Cut the 4 cored pieces in half lengthwise to get 8 wedges.
Cook pineapple in hot oil until edges brown.
Add the sugar & cook another 5 minutes.
Add the butter to form a glaze.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.
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