Brown Sugar-Glazed Pineapple

My mom and I like pineapples just the way they are. It's like...Mother Nature's Dessert. (Booo, cheesy choice of words!) But Michael has always loved this kind of pineapple--ever since he first tasted it with a birthday dinner at the drooly-wonderful Tucano's (that place is meat heaven).

So for this last birthday dinner, I wanted to make sure the pineapple made an appearance (along with the salmon and mushrooms and rice, my last two posts).

Oh, and I like pineapple prepared this way, too. Especially since I didn't follow a recipe (makes me feel proud of myself as if I invented the whole idea).

Brown Sugar-Glazed Pineapple

printable version

1/4 cup packed brown sugar

2 TBS melted butter

1 - 2 cups fresh pineapple chunks

Heat an indoor grill (you may use a broiler pan if you need to--it's NOT the same effect, though).

Place pineapple chunks on a paper towel; they don't have to be completely dry, but it's easier if they're not too wet.

Stir brown sugar and butter together. Coat pineapple chunks in sugar mixture and place on grill.

Grill for 5-10 minutes, according to preference, turning the chunks as necessary for even grilling. Serve hot.

I pour the collected grill drainage over the pineapple chunks again in their serving dish to reinforce the glaze, so to speak... :)

Brown Sugar-Glazed Carrots

Believe it or not, this is low fat! And if you or your kids have a particular aversion to carrots, this might help you eat them without plugging your nose. I think it's delicious, even treat-like (although there's no way carrots are replacing my chocolate needs).

I like to use this recipe when doing vegetables my regular style gets boring (butter, maybe a spice or two).

Brown Sugar-Glazed Carrots

printable version

1 lb peeled baby carrots -OR- medium carrots, halved lengthwise and cut into 2-inch pieces

1 TBS butter or margarine (I'm truly a butter snob, go for it)

1 TBS packed brown sugar

Dash salt

Black pepper

1. In a medium saucepan cook carrots, covered, in a small amount of boiling salted water for 8 to 10 minutes or until crisp-tender. Drain; remove carrots from pan.

2. In the same saucepan combine butter, brown sugar and salt. Cook and stir over medium heat until combined. Add carrots. Cook and stir about 2 minutes or until glazed. Season to taste with pepper.

Herbed-Glazed Carrots: Prepare as above, except substitute 1 TBS honey for the brown sugar and add 1 TBS snipped fresh thyme or 1/2 tsp dried thyme, crushed, to the butter mixture.

Mmmm...I love vegetables.