Method
Serves 8
Preheat oven to 180°C.
Cut off pineapple top and bottom and remove all skin. Cut
pineapple into quarters and remove core from each quarter. Cut each
quarter in half lengthwise and widthwise. You will have 16 pieces
of pineapple.
Put pineapple pieces into a ceramic dish and sprinkle with brown
sugar. Cover with plastic wrap and leave to macerate in
refrigerator for 3 hours or overnight. Roast pineapple for 25-30
min till just starting to turn golden, has softened and is hot
through.
Serve warm or at room temperature with CocoRibe Dressing.
CocoRibe Dressing
Place all ingredients into bowl and whisk until smooth.
Store covered in refrigerator for up 3 days or to best before date
on sour cream.