Waffled Pineapple Dusted With Chili Powder
- Nonstick cooking spray
- 1 whole pineapple, or 1 (20 ounce) can of pineapple
- Chili powder.
Adapted from foodandwine.com
1. Preheat the waffle iron on medium. Coat both sides of the waffle iron grid with nonstick spray.
2. For fresh pineapple: Lay the pineapple on its side and cut off the crown and the bottom of the pineapple to give you two flat ends. Stand the pineapple upright and trim off the sides of the pineapple, starting with your knife at the top and working your way down. A few pieces of skin may remain. Use a small spoon to remove them. Turn the pineapple on its side and make even slices about 1/2 inch thick. If the slices are thicker than 1/2 inch, the waffle iron may not be able to press down evenly across the fruit.
For canned pineapple: Open the can and drain the juice from the fruit. Set the sliced pineapple on a plate covered with paper towels and blot the slices dry. You want as little residual liquid remaining as possible, because the juice can burn in the waffle iron.
3. Place the slices of pineapple on the waffle iron grid and close the lid. For fresh pineapple, cook for 4 minutes before checking. For canned pineapple, cook for 1 minute before checking. When the pineapple is starting to show golden brown waffle indentations, remove it and place it on a platter.
4. Dust the pineapple with chili powder and serve.
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