Decadent Filled Fresh Pineapple

Pat Duran


O my goodness I came across this recipe awhile back and just now found it again!

It is from Cathy at Noble Pig Vineyard and Winery in Oregon wine country- and was posted by Wives with Knifes.
So this recipe has made it's rounds. Enjoy the recipe and check out their web sites.


★★★★★ 1 vote

4 servings
20 Min
10 Min


  • 3/4 c
    shredded sweetened coconut
  • 3/4 c
    crushed gingersnap cookies
  • 3/4 c
    macadamia nuts, chopped
  • 3/4 c
    sweetened condensed milk
  • 1/4 c
    dark rum
  • 1 large
    pineapple, leaves intact, halved lengthwise

How to Make Decadent Filled Fresh Pineapple


  1. Mix together the topping and the sauce. Remove the core from the pineapple so you have created a little trough for the condensed milk and crumb mixture. Fill and bake.
  2. Stir together coconut, gingersnap cookies and nuts. Set aside.
    Whisk together sweetened condensed milk and rum. Set aside.
    Preheat oven to 350^.
  3. With a sharp knife slice the pineapple in hale with leaves intact. Cut the core from each pineapple half and discard.
    This does not have to be perfect looking as it will be covered up.
  4. Arrange pineapple halves skin side down on a rimmed baking sheet. Drizzle with half of the sweetened condensed milk mixture.
    Sprinkle with coconut mixture. Drizzle with remaining milk mixture.
  5. Bake at 350^ for 10-15 minutes or until golden brown . The longer this is in the oven the better.
    Keep in until coconut and nuts are browned well but not burned.
    This one was baked for 25 minutes and was watched very carefully. It was hot and bubbly.
  6. Serve warm with a knife and fork- maybe a little caramel sauce or ice cream or both.
    Check out this web site

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Other Tag: Quick & Easy

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