Pineapple Butter Recipe
1hr 15 minutes
A little about this recipe
This is great for basting a chicken, topping your pancakes or on your morning toast.
This is a very simple-tasty recipe, although it does take some time to dry the pineapple. I show it served with bagels in the photo, but this is a very versatile recipe…Make it your own!
Click here to see how to easily clean a fresh pineapple.
12 ounces pineapple (fresh/cored and each quarter sliced 3/8 inch thick)
8 ounces butter (unsalted-soft)
1 teaspoon lemon zest (fresh)
1/4 teaspoon cinnamon (ground)
2 tablespoons confectioners sugar (10X)
1/4 teaspoon salt
Spray a baking rack with non-stick food release.
Place the pineapple slices on the baking rack to dry. The slices should not touch.
Bake at 400 degrees Fahrenheit for approximately an hour (give or take). By this time, they will have dehydrated and weigh about 4.5-5 ounces…the edges will be brown. You want the pineapple to be gummy, not crisp. You may have to remove some pieces before others.)
Chill and puree the pineapple.
Using a mixing bowl and paddle, mix the pineapple puree with all the remaining ingredients until one well mixed consistency.
Note: I use pineapple leaves as garnish. To get a nice green color, boil the leaves for about 10 seconds and put them right away into ice water.