• 2 medium pineapples
• 1 cup brown sugar
• 1 piece fresh ginger, thinly sliced
• 1 to 2 cinnamon sticks
• Coconut or Vanilla Ice cream for serving

Preparation

1. Peel, quarter, and cut away the core from the pineapple.  Discard the core.
2. Cut each quarter in half lengthwise then slice 1/4-inch thick slices crosswise.
3. Stir the pineapple together with the sugar, ginger, and cinnamon in a slow cooker.
4. Cover and cook on HIGH for 4 hours, until the pineapple is very tender and slightly sweet.
5. Serve warm with scoops of coconut ice cream on top.

Cook’s Note: Add some lime and fresh cilantro leaves for delicious savory compote, perfect for serving with roast pork or grilled chicken.