The first time I made this, I couldn’t help but think of the whole, cooked pineapple as a “roast” as I lifted it out of the slow cooker, laid it on a cutting board, and sliced it. It made me giggle. Those giggles turned to lip smacks after I drizzled some of the ginger-spiked pineapple syrup over the top and added some Whipped Coconut Cream. I’m a huge fan of grilled pineapple, but I must admit that this method of caramelizing a pineapple is even better.
Prep time 15 minutes
1/4 cup (38 g) coconut sugar
2 tablespoons fresh ginger, finely grated or minced
1 whole pineapple, ends cut off and peeled
1 cup (235 ml) unsweetened pineapple juice
Whipped Coconut Cream and toasted coconut flakes, for serving
1 Combine the coconut sugar and ginger. Rub the mixture over the entire pineapple.
2 Place the pineapple in a 4-quart (3.8 liter) slow cooker. If it will fit on its side, that is preferable.
3 Pour the pineapple juice in the bottom of the cooker.
4 Cook on low for 6 to 7 hours, turning the pineapple over halfway through cooking, until the pineapple is very tender and a medium golden brown color.
5 Remove the pineapple from the cooker and set aside to keep warm.
6 Turn the cooker up to high heat and leave the lid cracked open slightly. Cook the juices for about 30 minutes or so, until it has reduced and thickened slightly.
7 Turn the pineapple on its end and slice the fruit from the core in large strips. Cut into smaller pieces and serve with Whipped Coconut Cream, pineapple ginger sauce from the pot, and toasted coconut flakes, if desired.