Slow Cooked Pineapple

1. 1

   If using whole pineapple: Peel, quarter, and cut away the core from the pineapple.

2. 2

   Discard the core.

3. 3

   Cut each quarter in half lengthwise then slice 1/4-inch thick slices crosswise.

4. 4

   Stir the pineapple together with the sugar, ginger, and cinnamon in a slow cooker.

5. 5

   Cover and cook on HIGH for 4 hours, until the pineapple is very tender and slightly sweet.

6. 6

   Serve warm with scoops of coconut ice cream on top.

7. 7

   The compote keeps for up to a week tightly sealed in the refrigerator.

8. 8

   Cook's Note: Add some lime and fresh cilantro leaves for a delicious savory compote, perfect for serving with roast pork or grilled chicken.

No additional tips available.