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Broiled Pineapple with Crunchy Macadamia Nuts
This recipe is kosher for Passover.
Broiled Pineapple with Crunchy Macadamia Nuts Eileen Goltz. | Pareve or Dairy

Makes 6 to 8 servings.

Great breakfast for someone who wants fruit with a little crunch.


1 whole pineapple, ripe

1 cup macadamia nuts, coarsely chopped

1/3 cup light brown sugar, packed

4 tablespoons unsalted butter or margarine, melted and slightly cooled

1 pinch salt


Cut off the top of the pineapple. Cut a slice off the bottom to stabilize the pineapple, then peel from top to bottom with a sharp knife. Cut out any “eyes” in the fruit. Cut into 1/2 -inch-thick slices. Using a small cookie or biscuit cutter, cut the core out of each slice. Divide the slices in a 9X13 or larger glass or Pyrex baking dish. Chill until ready to serve. When ready to serve preheat the broiler to very hot. In a small bowl, toss together the macadamia nuts, sugar, butter and salt. Spoon over the pineapple slices. Broil (not too close to the heat) until the topping is caramelized and bubbly, about 2 to 4 minutes. Serve hot.