Pineapple Rings as a Sophisticated Dessert

Slightly Browned Pineapple Yields Greater Taste

Nov 1, 2009 Sapna Nayyar-Pellicane

Canned pineapples can be an interesting dessert if cooked until slightly browned, as their tart but delicate taste takes on a new dimension.

Canned pineapples also have a certain charm of their own, as expressed by Louise Fiszer and Jeannette Ferrary in their 2009 article entitled simply, "Pineapples" on the website Sallys-Place.com launched in 1994 by Sally Bernstein, a culinary expert and media professional based in California. "Nothing tasted quite like those perfectly circular, hole in the middle, canned pineapple rings of childhood. No fresh fruit could match its sugar-soaked toothsome, slurpy-wet virtues."

While fresh pineapples are obviously the more nutritious choice, canned pineapples can be good substitutes if their syrup is low in sugar and therefore of the lighter variety. The canned type is preferred because it is easier to handle -- there is less risk of coming into contact with the prickly skin of the whole fresh fruit -- and preparation is not nearly as time-consuming.

The fruit got its name due to its resemblance to the pinecone, say Fiszer and Ferrary in their article. They explain that the first Spaniards who saw it called it 'Pina de Indias' and that it also came to be known as 'the king of fruits.' The 'king' analogy most likely came from a reference to the crown on the head of the fruit. The pineapple was considered a symbol of hospitality in its natural habitat among the Carib Indians, who hung it as a 'welcome' sign on their doorways. Although the pineapple is often associated with Hawaii, it was introduced there only in the late-1700s, Fiszer and Ferrary add.

Pineapples are a good source of vitamin C and contain only 52 calories per cup, say Fiszer and Ferrary. Canned pineapples may naturally contain more calories due to the sugar content of the syrup in which they are packed. This article therefore emphasizes pineapples canned in syrup with no added sugar. This recipe will therefore focus on the less sweet and therefore less fattening version of pineapple rings.

Ingredients & Preparation Tips

• Canned pineapples are available in most good convenience and grocery stores. The light varieties may be harder to find in anything other than a bigger grocery store. Consumers should make sure that the can is not dented and does not have any juice oozing out, as that is a sure sign of a stale product.
• The pineapple rings should be warmed up on low-medium heat in order to avoid burning since the idea is to brown them only slightly. They should be taken out of most of their syrup. The rest of the syrup can be used as juice.
• Delicious but definitely healthy toppings can be used, such as cinnamon and/or light whipped cream, vanilla or plain yogurt, low-fat vanilla ice-cream, or fat-free vanilla frozen yogurt.

Warm and Still-Juicy Pineapple Rings

Ingredients:

• 1 can (8 oz) pineapple rings
• 1/3 teaspoon cinnamon (optional)
• 1 small scoop low-fat vanilla ice-cream, fat-free vanilla frozen yogurt (optional)
• 1 tablespoon vanilla or plain yogurt (optional)

Directions:

1. Carefully open pineapple can and remove pineapple rings, leaving most of their syrup in the can.
2. Cook the pineapple rings on low-medium heat until slightly browned.
3. Remove from heat. Sprinkle cinnamon on top if using. Top with the ice-cream, frozen yogurt, or yogurt if using. The rings are tasty even by themselves. Serve warm immediately.

This slightly-caramelized version of pineapple rings yields 4 servings.

The copyright of the article Pineapple Rings as a Sophisticated Dessert in Baking & Desserts is owned by Sapna Nayyar-Pellicane. Permission to republish Pineapple Rings as a Sophisticated Dessert in print or online must be granted by the author in writing.

Oranges, grapes, and pineapples are nice and juicy

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