Pineapple in a Coconut-Mango Balsamic Caramel


  • 1 pineapple, trimmed, core removed and cut into a half inch dice
  • 1 stick unsalted butter
  • ¼ lb brown sugar
  • ¼ cup heavy cream
  • 1 large plain pound cake cut in half and then sliced
  • ½ cup Bella Oliva Coconut White Balsamic Vinegar
  • ½ cup Bella Oliva Mango White Balsamic Vinegar
  • 1 Tbsp Himalayan Pink Sea Salt

Plain pound cake or angel food cake, sliced


Trim and cut the pineapple. Melt 1/2 stick of butter in a large saute pan over medium heat. Add the pineapple and a pinch of salt and cook until tender and starting to brown. Remove and place the pineapple in a bowl and add the brown sugar to the pan. Add more butter if necessary. Cook the butter, brown sugar mixture until bubbling. Reduce the heat and add the vinegars the mixture will bubble up. Stir the mixture to incorporate the vinegars. Add half a stick of butter and the heavy cream and simmer until reduced to a sauce consistency. Add the pineapple and warm through. Serve alone or over slices of pound cake or angel food cake. Finish with a sprinkle of Himalayan Pink Sea Salt.

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