Caramelized Pineapple with Mascarpone Cream

Pineapple rings are cooked in butter, erythritol, vanilla and cinnamon until golden and caramelized, then topped with a spoonful of whipped mascarpone cream. The warm fruit and the cool cream make a quick dessert that takes 25 minutes. The recipe serves 4.

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There are only two steps, the pineapple and the cream, and you can do the cream while the pineapple cools.

What Goes into It

The full amounts are in the recipe card at the bottom.

• Medium ripe pineapple (1): peeled, cored and cut into rings. It supplies the sweetness, so use a ripe one. Look for a sweet smell, and a pineapple that gives slightly when pressed.
• Unsalted butter (2 tablespoons): melted in the skillet to carry the caramelizing.
• Erythritol (1/4 cup) or another sweetener: melts into the butter and makes the caramel. The card says another keto-friendly sweetener also works.
• Vanilla extract (1 teaspoon) and ground cinnamon (1/2 teaspoon): flavor the butter.
• Mascarpone cheese (1 cup) and heavy whipping cream (1/2 cup): whipped together for the topping.
• Powdered erythritol (1 tablespoon, optional): sweetens the cream. Start with that amount and add more if you want it sweeter.
• Fresh mint (optional): a garnish.

Caramelizing the Pineapple

Melt the butter in a large skillet over medium heat. Stir in the erythritol, vanilla and cinnamon until combined. Lay the pineapple rings in the pan and cook for about 3 to 4 minutes on each side, until golden brown and caramelized. Take the pan off the heat and set the rings aside.

A non-stick skillet makes the rings easy to release. If you do not have a large skillet, a griddle or a grill pan will work, as long as the surface is flat so the rings cook evenly.

Whipping the Cream

Put the mascarpone and the heavy cream in a bowl, add the powdered erythritol if you want it, and whip until smooth and creamy. A whisk or an electric mixer both work.

To serve, set a pineapple ring on a plate, add a generous spoonful of the cream and garnish with mint.

Ways to Change It

• Rum or coconut extract: stir a splash into the caramel while the pineapple cooks.
• Cream cheese: use it in place of the mascarpone for a tangier cream, or mix both for a creamier texture.
• Nuts or seeds: chopped almonds, walnuts or pumpkin seeds add crunch on top.
• Other spices: nutmeg or ginger in place of the cinnamon.

What to Serve with It

Sugar-free whipped cream adds more creaminess. Herbal tea such as peppermint or chamomile, or sparkling water, goes well alongside.

Time and Nutrition

Prep takes 10 minutes and cooking takes 15 minutes, for 25 minutes in total. One serving has 300 calories, 28 grams of fat, 5 grams of carbohydrates and 4 grams of protein, according to the card.

FAQ

Can I use canned pineapple?

Fresh pineapple is better for its sweetness and texture, but canned pineapple in juice or water works. Drain it well so the dish does not get too wet.

How long do leftovers keep?

Up to 2 days in an airtight container in the refrigerator. The pineapple may soften slightly.

Which other sweeteners work?

Monk fruit sweetener or stevia. Adjust the amount to the sweetness of the one you choose.

Can I make it ahead?

Yes. Prepare the pineapple and the cream ahead and keep them separately. Put them together when you serve for the best texture.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us