Fresh Pineapple Bake, a decadent, light, delicious and addicting dessert, is a wonderful treat after a Sunday meal. Could we enjoy a Sunday dinner without dessert? Just under 30 minutes, Fresh Pineapple Bake completes a satisfying and delicious meal.
I usually bake one or two desserts on the weekends. I am not a huge fan of sweets, and my desserts are usually simple, with no icing or no cake filling. Making simple desserts is always the way I prefer because I spend less time in the kitchen.
Make your Sunday dessert with fresh pineapple
A Sunday dinner menu idea could be effortless. Green Banana Blaff, Roasted Lamb, Roasted Veggies, and a fresh pineapple bake dessert – an appetizing and tantalizing menu-bring joy to the dinner table. Why do we indulge ourselves in delicious and fancy meals on Sunday?
I have always found it a bit weird that Sundays are dedicated to fancy meals. I have not heard anyone referring to Sunday as a “sacred day.” It is not a sacred day! Is it a day of hope? Would it be because it ends a week and gives you hope for the following week?
Sunday dinner is a tradition man created. Why was it created and for what purpose? I started asking myself who created this tradition. Who decided that this would be the day for a fancy dinner?
The origin of Sunday Dinner
The origin of the Sunday Dinner meal is fascinating. The history of Sunday Dinner meals originated in England. After church, everyone would gather at the dinner table to savor a meal that would be comparable to a Christmas dinner. Usually, a large piece of meat would be placed in the oven with potatoes and vegetables early in the day. And by the time church services were over, the meal was ready to be eaten.
Sunday dinner is a smaller version of Christmas dinner, a lesser version of a holiday meal. The tradition expanded to other continents. The expansion and tradition rooted in religion.
In the Caribbean, the same tradition is followed. Sunday dinner is enjoyed after church services. The dinner is usually served between 1 and 3 pm. This way, everyone would have a chance to unwind a bit after church.
Light desserts are common in the Caribbean. Some sort of fruit cake is usually the norm. But usually, the occasional pastries would be present. Just a treat to celebrate special occasions.
Pineapple, the fruit
I read a recipe post from another food blog a few years ago that defined a dish as the Caribbean by adding pineapple. I was distraught and wrote an article called Adding pineapple to a dish that does not mean it’s Caribbean!
Why would people/writers add pineapple to a dish and say it is a Caribbean dish? It is an exotic fruit, and I get it! I am not calling the Fresh Pineapple Bake, Caribbean Fresh Pineapple Bake. I could! But I won’t. We all know where pineapple comes from—no need to repeat or advertise it.
Recipe inspiration and tips
The recipe is from a cookbook called Sweet Treats. The recipes are effortless and quick. I love this particular recipe because I love adding my own flavor to make it more original. To make it fun and delicious.
The recipe starts with fresh pineapple. If you don’t have fresh pineapple, I would strongly suggest not using canned pineapple. Not a good idea at all! The taste is very different. Fresh fruits do not have the same taste as fruits in cans.
Canned pineapple slices are softer. Although the fresh pineapple slices are baked for a few minutes before adding the flour or cornstarch mixture, they are still crunchy. To me, that is the whole point of making this fancy, quick, delicious dessert.
Recipe ingredients and Substitutions
I have made this dessert in many different ways. The original version has black and golden raisins. How about adding dried cranberries or dried cherries?
The raisins are okay. Nothing extravagant. I love the slight tartness of dried cranberries and dried cherries. I have also made the same recipe with dried apricots, and I am not a huge fan of the variation. Dried dates, dried figs…. Not so great either! But again, that would depend on preference and taste.
I prefer dried cranberries, dried cherries, and raisins. They are smaller in size, easier to handle, and add more flavors to the rum.
My preferred rum to use in baking is Rhum Bacardi when Rum Barbamcourt is not available. I prefer robust rum and this type of rum is the answer for me. Rhum Barbancourt is a must in every Haitian household. It is used in cocktails, baking, cooking, and home remedies.
Cornstarch is in the original recipe. I do not keep a box or jar of cornstarch in my pantry as I find flour a better substitution.
One other ingredient, maple syrup. I really have to say this. Please refrain from using molasses! Definitely not the same!!! Please avoid it in this recipe.
There is no common substitute for Maple syrup. Maple syrup is mostly used as a breakfast ingredient for pancakes, waffles, etc… For this recipe, I have used Agave and Honey. Agave syrup has a lighter texture and less sweet than maple syrup. Honey has a heavier texture and sweeter than maple syrup.
If you are planning on substituting maple syrup I would advise tasting the pineapple first. There are several varieties of pineapple and some are sweeter than others. Depending on the sweetness adjust the sweetener.
To complete the pineapple dessert
Have I shared enough tips? Not quite yet. You will need to sprinkle sugar on top of your flour mixture. Here are your choices: muscovado sugar, coarse brown sugar, or turbinado sugar. Each will give the top a different color – essential to remember the taste won’t change much.
What are you waiting for? Fresh pineapples are delicious and juicy. They make great desserts, roasted or grilled, you will always be happy.
- 1 large pineapple
- 1/3 cup of dried fruits raisins, cranberries, or cherries
- Zest of 1 small orange or tangerine
- 4 tbsp maple syrup organic preferably
- 4 tbsp dark rum
- 1 egg yolk
- 1 tbsp cornstarch or 3 tbsp all-purpose flour
- ½ tsp vanilla extract
- ¼ tsp ground ginger
- 2 eggs white
- 2 tbsp muscovado sugar turbinado sugar, light or dark brown sugar
- Preheat oven to 475 degrees Fahrenheit. Wash and dry the pineapple. Cut off the both ends (leafy part and the bottom part) and discard. Place on a cutting board or flat plate, stand the pineapple on one end and with a sharp knife, slice off the skin, removing the prickly skin and the “eyes” or brown spots. Cut the pineapple in half lengthwise and cut out the hard, woody core, then slice the flesh
- Arrange the slices in a large ovenproof dish and sprinkle dried fruits. Drizzle half of the maple syrup and half of the rum. Sprinkle the orange zest.
- Bake in a preheated oven for 5 to 7 minutes depending on the thickness of the slices or until the pineapple slices are slightly softer.
- Mix the remaining maple syrup, rum, egg yolk, cornstarch/flour, vanilla extract and ginger in a bowl. If using flour, make sure there are no lumps.
- Whisk the egg whites in a separate and cleaned bowl until a soft peak is formed.
- Stir in 2 tablespoons of the egg whites into the egg yolk mixture, then fold the remaining egg yolks mixture into the egg whites.
- Spread the topping over the hot pineapple slices, then sprinkle sugar over the top. Bake in a 475? preheated oven for an additional 5 minutes or until golden brown.
- Serve immediately.
- Dried fruit variations: black raising, golden raisins, dried cranberries, dried cherries, dried apricots, dried dates, or dried figs.
- Use fresh pineapple only, NO canned pineapple. (you will not get the same results)
- Use a good vanilla extract brand. Use a food rum brand. Can also use white rum but dark rum is favorable.
- Use any preferred dried semi tart fruits
- Substitute flour for cornstarch if unavailable.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Originally published November 14, 2016. Updated the content and added Nutritional Information.