Originally posted 3/21/19
Ingredients (Yield: 10-12 pieces)
1 fresh, ripe pineapple
A few tablespoons canola oil or another flavorless cooking oil
Salt, sugar, and cayenne, to taste
Step 1: Slice your pineapple into long spears. There are lots of tutorials for slicing up pineapple online, and I’m never really sure if I’m doing it right. I get between 10-12 strips per pineapple.
Step 2: Heat up enough oil over medium-high in the bottom of a pan to just cover the bottom.
Step 3: Lay your pineapple spears into the bottom of the pan on one side. Sprinkle with salt, sugar, and a little bit of a cayenne.
Step 4: Cook for ~4 minutes per side, or until a golden brown color starts to develop. As you flip, you can choose to sprinkle with more sugar, salt, and cayenne if you wish. I use a set of tongs to turn my pineapples, but a fork or spatula would work too.
Step 5: Remove your pineapples from the heat. These are great served hot, warm, or cold! Store in the fridge for up to one week. I like mine hot with a scoop of vanilla greek yogurt on top.