Broiled Pineapple with Honey, Ricotta, Cinnamon and Blueberries
Nothing says good morning like a giant stack of pancakes. And nothing quite says regret the same way, either. While I don’t mind diving into a carb-y plate of syrup-covered cakes every now and then, they definitely aren’t on my regularly breakfast menu. This broiled pineapple, however, is working it’s way into the rotation and satisfying my morning sweet tooth.
Broiled pineapple is SO simple to make, and I love how healthy and sophisticated the final dish can be. One cup of fresh pineapple contains over 105% of your daily Vitamin C, plus loads of manganese, B6 and B1. Vitamin C is the primary water-soluble antioxidant used by our body. As you know, antioxidants help your body defend against free radicals that attack and damage normal cells. Vitamin C is also vital to the health of our immune system, making this a perfect dish as we enter cold & flu season. This dish also packs additional body-boosting goodness in the local honey, fresh ricotta, cinnamon and blueberries!
To make this breakfast of champions simply follow the steps below.
2 slices of Pineapple – 1 inch thick
2 tablespoons local honey
1/8 cup fresh whole milk ricotta
1/8 cup fresh blueberries
Preheat the broiler on your oven and move your top rack up, about 6-10 inches from the broiler unit. Cut one or two 1″ thick slices from your pineapple, cut around the edges to remove the rind. Place on a baking sheet lined with parchment paper. Bake for about 12 minutes, flipping once. When finished, remove and allow to cool for a few minutes, and the slices are no longer steaming. Place on a plate and top with two generous dollops of ricotta cheese, drizzle with local honey, sprinkle with blueberries and finish with a dash of ground cinnamon. Enjoy!