Dissolve sugar with 2 tbsp water in a small saucepan over medium-high heat. Remove stirring spoon (do not place it back in the pot because it will create sugar crystals). Brush the inside of the pan with a clean pastry brush dipped in water to remove any sugar crystals. Cook until the syrup turns light amber, swirling pan occasionally, then remove from heat.
Add salt, cinnamon, butter and pecans. With a clean spatula, stir to combine. Pour onto a parchment-lined baking sheet and spread into a thin layer. Cool completely, then break into pieces.
Slice pineapple into 1/2 inch rounds, removing the core. Heat grill to medium high, then cook pineapple until heated through (about 2-3 minutes per side).
Serve slices topped with whipped cream, candied nuts and dulce de leche.
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I haven't made this yet, but it just sounds so good!!
Originally Submitted
7/16/2010
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