Piña Colada Baked Pineapple

I was introduced to this fabulous RECIPE a couple of years ago and tucked it into my must-make folder for safe keeping.  Juicy sweet pineapple, coconut, macadamia nuts, sweetened condensed milk, dark rum, and the surprise ingredient ginger snaps.  Baked into awe-mazing.  Oh my!!  We’ll call this heavenly dessert, that screams tropical paradise, Piña Colada Baked Pineapple.

The person who first introduced this recipe to me happens to be one of my work bff’s.  I thought it only fitting that we all enjoy warm unctuous pineapple love on her birthday, prepared in our office break room…that rocks!!  Jennica has appeared in several posts here on Lemony Thyme, as she is always full of energy, positivity, creativity, can-do AND more thoughtfulness than anyone I know.  THE, kind of vibe we all long to exude and most definitely benefit from.  Check out some of my favorite Jennica highlights below.

I’ve shared often that I work with a passionate bunch of people.  We give our all, in work and play.  This rock star joined 30 of her fellow teammates to celebrate Lock ‘n Roll Month (circa 2011) in pure Cher style.  Here’s the entire 80’s Rock Star Team.

I know she’s hating me right now, but damn girl.  She embraced the challenge (dress like your favorite 80’s rock star), stayed in character for her red carpet entrance, met the paparazzi with a fierce delivery, and those arms.  I say Rock Star extraordinaire.

While I love Jenn in Cher mode, she’s far superior than that.  She’s the individual who connected our company with Habitat for Humanity.  She worked tirelessly to find a way for Delaney to make a difference, one of our core corporate philosophies.  We were privileged to take part in our first ‘Got Locks’ community service project in 2011.

Besides running our stellar Inside Sales Department, she’s got mad party-planning skills.  And how we love to party.  This girl knows how to get the most out of dry ice, dimmed lights, spooky effects, and food.

Not to mention her special effects costumes.

We all need a friend, workmate, and awesome ‘being’ in our lives.  I’m blessed.  When my small family faced the most difficult days, Jennica delivered comfort.  My recreation of Jenn’s Chicken Enchilladas {with Red Sauce} recipe was a tribute to Mom and Jennica.  Never underestimate delivering food, even when ‘words’ are a challenge.

I’m sure by know you’ve developed a kinship to Jenn.  She’s that awesome.  Welcome National Watermelon Day.  I made Watermelon Gaspacho, she made a Watermelon Turtle.  You see the passion right?!  My heart is full for this girl, who never wants to steal the limelight, looks for ways to recognize her peers, and totally rocks on the dance-floor. #ChristmasParty2014.

So when she shared an experience of Gratineed Pineapple a couple of years ago, I made a mental note that we would recreate this recipe for her one day.  We celebrated Jennica’s birthday a couple of weeks ago with a delicious lunch out at a local Cuban restaurant, followed by Piña Colada Baked Pineapple for all.

Will you look at all that flavor love.  Now imagine it warmed until bubbly, wafting with the aroma of sweet pineapple rum.

One last shout-out to Jennica (although I could go on and on).  Every Christmas season, our office plays ‘Secret Santa’, and this girl rally’s the troops.  Serious mischief, full on elf-mode, with enough laughter to refill the tank.  xo Jenn.  Thanks for being on my team.

Piña Colada Baked Pineapple

Wives with Knives

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Ingredients

  

• 1 large fresh pineapple
• 2 cups additional pineapple chunks
• 1/2 cup shredded sweetened coconut flakes
• 1/2 cup crushed ginger snaps
• 1/2 cup chopped macadamia nuts
• 1/2 cup sweetened condensed milk
• 2 Tbl. dark rum we used Myers

Instructions

 

• Slice the pineapple in half with leaves intact. Cut the core from each pineapple half and discard. With a small sharp knife carefully cut the remaining pineapple out of the shell. Cut into 1-inch cubes and combine with additional 2 cups of pineapple chunks.
• Combine coconut, gingersnap cookies and macadamia nuts. Set aside.
• Whisk together sweetened condensed milk and dark rum. Set aside.
• In the cored pineapple halves, layer half pineapple chunks, sprinkle half of coconut/gingersnap mixture, drizzle of half sweet condensed milk/rum mixture; repeat.
• Bake at 325 degrees for 20-25 minutes or until golden brown and bubbly; about 20-25 minutes. Keep an eye on it so it doesn’t brown too quickly. Tent with foil if necessary.

Notes

We tripled the recipe to serve a larger crowd.

Other recipes you might enjoy:

Seafood Lasagna Roll-Ups Cucumber Basil Martini