Pineapple brochettes with saffron caramel

Time 25 minutes
Yields Serves 4
Pineapple brochettes with saffron caramel

Peel and slice the pineapple into rounds three-fourths-inch thick. Cut the core out of each with a knife or small cookie cutter. Cut the pineapple slices into three-quarter-inch cubes. Thread the cubes onto 8 wood skewers.


Place the sugar in a saute pan large enough to hold the skewers flat in one layer over the low heat and heat until melted. Stir in the saffron with a wooden spoon and raise the heat to medium-high. Place the skewers in the melted sugar and cook, turning often, until the syrup turns a deep caramel color and the pineapple chunks are lightly caramelized on all sides, about 10 minutes. Remove from the heat (be careful, they’re hot) and serve.

From “The Bistros, Brasseries and Wine Bars of Paris” by Daniel Young.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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