Time: 4 hours 10 minutes
Complexity: easily
Servings: 8-10

Slow-cooked pineapple with spices makes a versatile addition, perfect as a sauce for both ice cream and meat. Simmer pineapple chunks, mix them with brown sugar, sliced ​​ginger, and a cinnamon stick. The flavor and aroma are truly spicy and exotic.

Ingredients:

• 2 medium pineapples (about 1.3 kg or 8 cups fresh pineapple, sliced)
• 1 cup brown sugar
• 15 cm ginger root (about 150 g), thinly sliced
• 1-2 cinnamon sticks
• Coconut ice cream or vanilla for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

Pineapple, brown sugar, ginger root, coconut ice cream, cinnamon

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Preparation:

Step 1
• If using a whole pineapple: Peel the pineapple, cut it into quarters, and remove the core. Discard the core. Cut each quarter in half lengthwise, then slice crosswise into 1-cm-thick slices.
Step 2
• In a slow cooker, combine the pineapple with sugar, ginger, and cinnamon. Cover and cook on high for 4 hours, until the pineapple is very soft and slightly sweet.
Step 3
• Serve warm with a scoop of coconut ice cream. The compote can be stored tightly sealed in the refrigerator for up to a week.
  
  

  Note

  
  For a delicious, zesty compote, add a squeeze of lime and fresh cilantro leaves. It's perfect with roast pork or fried chicken.

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